-
1
Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door.
-
2
Drizzle both sides of the fish with olive oil and season the inside and outside with salt.
-
3
Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
-
4
Open the oven door and carry the fish over squarely in both of your hands.
-
5
Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes.
-
6
You should hear the fish sizzle slightly as it hits the hot sheet pan.
-
7
Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish.
-
8
The eyes will turn white when it s cooked.
-
9
Touch the fish near the head.
-
10
It should feel fairly firm, if cooked.
-
11
Remove the sheet pan from the oven and allow it to rest a few minutes as is.
-
12
Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter.
-
13
Use a paring knife to gently cut around the head and the tail.
-
14
Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone.
-
15
Then, lift the head and the full backbone off the fish, unveiling the second fillet.
-
16
Season the fish with a pinch of salt and lemon juice.
-
17
Serve with lemon slices.
