About 1 lb. whole branzino fish, cleaned, head and tail attached
(or whole striped bass, black sea bass, flounder, red snapper or most other head fish)
Kosher salt & black pepper
½ lemon, sliced into rounds
1 sprig thyme
1 sprig rosemary
1 cup cherry tomatoes, halved
¼ cup fresh lemon juice, juice of 2 large lemons
2 tsp. dried oregano
1 large garlic clove, minced
1/2 cup parsley, chopped
¾ tsp. kosher salt
¾ tsp. black pepper
¾ cup extra virgin olive oil
Pinch crushed red pepper
Directions
Adjust a rack in the center of your oven.
Heat the oven to 400 degrees F.
Pat the fish and place on a parchment lined baking sheet, with a sharp knife, make two slits on both sides of the fish.
Rub the fish with kosher salt and black pepper on both sides, inserting the seasoning through the slits and in the fish cavity.
Stuff the fish cavity with the sliced rosemary, thyme and lemon.
Roast in the center rack of your heated oven for 7 minutes on one side, then turn over and cook for another 5-7 minutes or until the fish is cooked, skin is golden brown and flakes easily.
While the fish is cooking, prepare the lemon ammoglio sauce by mixing the oregano, lemon juice, parsley, salt, pepper, oil, garlic and crushed red pepper.
As soon as the fish is finished, remove it from the oven.
Transfer the fish to a serving platter and drizzle immediately with as much of the ammoglio sauce as you like, making sure to add some of the sauce all over the cavity part as well.
Toss the cherry tomatoes with a little salt and spoon them over the fish (you can drizzle a bit of the sauce again all the tomatoes).
