Roasted Branzino

• Olive oil
• Salt
• 1 whole branzino, gutted and scaled
• A handful of fresh cilantro leaves
• 3 or 4 scallions, trimmed
• 1 or 2 slivers small fresh hot pepper, such as jalapeno
• 1/2 lemon

1. Rub a little olive oil and salt over the fish.
2. Stuff the cavity with the cilantro, trimmed whole scallions, and fresh hot pepper.
3. Cut three slices of lemon very thin, halve them, and scatter the pieces over the top of the fish.
4. Roast in a preheated 425 oven for 25 minutes.
5. Serve with a wedge of lemon (incidentally, the thin lemon strips roasted on top of the fish are to be eaten; I find them delectable).
6. A potato dish, such as the one for Julia (page 135), goes well with this, as would a vegetable roasted alongside.
7. If you dont finish all the fish, whats left over would taste good in British Kedgeree (page 174).

olive oil, salt, branzino, handful of fresh cilantro leaves, scallions, slivers, lemon

Taken from www.epicurious.com/recipes/food/views/roasted-branzino-378376 (may not work)