Black Bass with Thyme, Lemon, and Garlic

• 1 lemon, thinly sliced
• 1 whole black bass (about 1 pound), gutted and scaled
• 3 large cloves garlic, smashed
• 3 sprigs parsley
• 1 bunch thyme
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for drizzling

1. Preheat the oven to 450F.
2. Place 3 or 4 lemon slices in the cavity of the fish.
3. Add 1 garlic clove, the parsley, and a few sprigs of thyme.
4. Cut 3 equal pieces of kitchen twine and tie the fish shut.
5. Use scissors or your knife to remove any excess string.
6. Season the fish liberally with salt and pepper.
7. Heat the olive oil in your largest ovenproof skillet until almost smoking.
8. (If youre cooking 2 fish at once, your pan must be at least 12 inches in diameter.)
9. Put the fish in the pan on its belly, as though its swimming again.
10. Brown for 3 minutes.
11. Flip onto one side and brown, then flip the fish over and cook until golden, 3 to 4 minutes.
12. Put the remaining 2 garlic cloves and a few sprigs of thyme in the pan and slip into the oven.
13. Roast for 8 to 10 minutes, flipping the fish halfway through the cooking time.
14. When done the flesh should pull easily off of the bone.
15. Remove the fish from the pan, discarding the herbs and garlic.
16. Run a sharp knife along the spine on one side.
17. Insert a small spatula or table knife into the incision and pry the fillet up and off the bones.
18. Turn the fish over and repeat.
19. Drizzle the flesh with olive oil, sprinkle with salt, and serve.

lemon, black bass, garlic, parsley, thyme, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/black-bass-with-thyme-lemon-and-garlic-383925 (may not work)