by Austin Carter
New Recipe
PREP TIME - 10minutes COOK TIME - 20minutes TOTAL TIME - 30minutes COURSE - Main Course CUISINE - Caribbean
– Oven – Baking sheet – Sharp Knife – Brush – Paper Towels – Cutting Board – Cooking Spray or Aluminum Foil – Spoon or Brush for Stuffing
– 1 large whole fish (such as mahi-mahi, sea bass, or branzino), scaled and gutted – 2 tbsp Olive Oil – 1 Lemon halved – 1 large Clove Garlic peeled and minced – Handful of fresh herbs (such as rosemary and thyme) – Sea Salt – freshly-cracked black pepper – garlic powder
1. Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil or grease it with cooking spray. 2. Rinse the fish thoroughly just before cooking and pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1 inch apart.
3. Brush both sides of the fish generously with oil. Briefly brush the inner cavity with oil as well. 4. Slice half of the lemon into slices and stuff them, along with the garlic and herbs, into the cavity of the fish. Ensure that the garlic is completely tucked in and not exposed.
5. Season the outside of the fish generously with a few good pinches of sea salt, black pepper, and garlic powder. 6. Roast for 18-20 minutes or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Cooking time may vary depending on the size/variety of your fish.
7. Remove from the oven and squeeze the juice from the remaining lemon half evenly over the top of the fish. 8. Serve warm and enjoy!