Ingredients

• 1 large whole fish (such as mahi mahi, sea bass, or branzino), scaled and gutted
  
• 1–2 tablespoons olive oil*
  
• 1 large clove garlic, peeled and minced
  
• 1 lemon, halved
  
• handful of fresh herbs (such as rosemary and thyme)
  
• sea salt, freshly cracked black pepper, and garlic powder

Instructions

1. Preheat your oven to 450°F. Line a rimmed baking sheet with foil or coat it with cooking spray.
2. Rinse the fish one last time, then pat it dry thoroughly with paper towels. With a sharp knife, make shallow diagonal cuts across the top of the fish, spacing them about an inch apart.
3. Brush both sides of the fish generously with the olive oil. Add a light coat inside the cavity as well.
4. Slice one lemon half into thin rounds. Tuck those slices, along with the minced garlic and fresh herbs, inside the fish’s cavity—making sure the garlic is fully enclosed.
5. Season the outside of the fish well with sea salt, black pepper, and garlic powder.
6. Roast for 18–20 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. (Time may vary depending on the size and type of fish.)
7. Remove the fish from the oven and squeeze the remaining half of the lemon over the top.
8. Serve right away while warm.

• Use regular refined olive oil—or swap for any high-heat oil you prefer.