Sunday Supper: Roast Fish Stuffed With Lemon And Herbs Recipe
- 2 x 1.25 pounds whole fish (sea bream, bass, snapper) scaled, gutted and gilled
- Approximately 2 bunches various herbs (parsley, oregano, chives, tarragon, cilantro)
- 1 lemon, sliced thinly in rounds
- 1 clove garlic, thinly sliced
- Kosher salt and cracked black pepper
- Olive oil
- Preheat the oven to 400u0b0. Place a large piece of aluminum on a work surface and place some parsley and a few slices of lemon in the center. Season the fish with salt and pepper, inside and out, and place on top of lemon and parsley. Stuff the body of the fish with parsley, oregano, sliced garlic, and lemon slices. Wrap foil around fish, making sure the foil is well sealed. Repeat with remaining fish.
- Place both packets of fish on a baking tray and roast in the oven until fish is just cooked through, about 20 minutes. Serve with large green salad, crisp white wine and boiled potatoes.
fish, bunches various herbs, lemon, clove garlic, kosher salt, olive oil
Taken from www.seriouseats.com/recipes/2011/07/roast-fish-stuffed-with-lemon-and-herbs-recipe.html (may not work)