Serves: 2 

Prep time: 10 minutes 

Cook time: 20 minutes 

Ingredients: 

- 2 whole Bronzino fish (also known as Bronzini and European sea bass) 

- 2 lemon slices cut in half Several springs of herbs such as thyme, parsley, tarragon or a combination of herbs 

- Pinch of salt for each fish and ground black pepper to taste mixed in small bowl 

- Olive oil 

Preparation: Preheat oven to 400 degrees, place rack in the middle or lower 1/3 of oven. Rinse fish under running water then place on paper towel and pat the fish (including the cavity) dry with paper towel. Sprinkle the cavity of both fish with salt and pepper to taste then add lemon slices. Add herbs to each fish cavity. Line rimmed baking sheet with parchment paper and lightly drizzle olive oil or mild oil of your choice where you will place the fish. Place fish on baking sheet on top of the oil and lightly drizzle them with oil (if fish are larger than usual cut slash marks about 1” apart along the side of the fish). Place baking sheet in the oven and roast for 20 minutes, then use a wide turner under each fish to remove it to serving plate

Serving note: If preferred after fish have baked for 20 minutes place them under the broiler on high just long enough to darken and crisp the skin, watch closely to avoid burning or over cooking. Serve with roasted baby potatoes, halved grape/cherry tomatoes, and roasted asparagus or green vegetable of your choice. If desired drizzle a lemony vinaigrette on the plate and garnish with chopped parsley or pea shoots or micro-greens.