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1 (2 1/2-3 lb.) whole fish, such as red snapper or striped bass,cleaned with head and tail
1/3 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, finely minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
salt and pepper
lemon slices and fresh herbs for garnish
Arrange the fish in an oiled shallow baking pan. In a small bowl, combine the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper, and pour the mixture over the fish, coating the insides as well. Chill the fish, covered loosely with plastic wrap, for 2 to 4 hours.
Preheat the oven to 450 degrees. Bake the fish for 20 to 25 minutes, or until it flake easily when tested with a fork. Garnish with the lemon slices and fresh herbs.
1/3 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, finely minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
salt and pepper
lemon slices and fresh herbs for garnish
Arrange the fish in an oiled shallow baking pan. In a small bowl, combine the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper, and pour the mixture over the fish, coating the insides as well. Chill the fish, covered loosely with plastic wrap, for 2 to 4 hours.
Preheat the oven to 450 degrees. Bake the fish for 20 to 25 minutes, or until it flake easily when tested with a fork. Garnish with the lemon slices and fresh herbs.
