This is a basic method for roasting whole fish. Cooking times in this recipe are for branzino, but any appropriately sized roundfish may be substituted. Whole fish stays moist during cooking, and roasting on the bone maintains flavor.
The fish is seasoned and rubbed with olive oil. The cavity is stuffed with aromatics: whole garlic cloves, sprigs of thyme, and lemon slices. Partway through the roasting, the fish is basted with lemon juice and white wine. Once filleted, the herb-and-