Ingredients:
whole branzino
olive oil
fresh parsley
fresh thyme
fresh rosemary
fresh tarragon
fresh garlic, minced
dried oregano
dried basil
dried marjoram
dried sage
splash of white wine or rose (optional)
salt
black pepper
lemon, cut into wedges
Directions
Preheat oven to 450F.
Place fish on a parchment lined baking sheet. Open the belly of the fish and stuff with fresh parsley, thyme, rosemary and tarragon.
Drizzle inside of fish and cover outside of fish with a mixture of the olive oil, wine and dried herbs. Actually use your hands to rub the mixture all over the skin.
Place lemon wedges around / on top of fish.
Roast in oven for about 25-30 minutes. Timing should be adjusted for fish size.
Remove from oven and cool for 5-7 minutes.
Squeeze lemon wedges over fish and enjoy!
