Steps
- 1
Clean the fish of scales, gut it, and remove the gills – they can give the finished dish a bitter taste.
Tip: Carefully cut into the thickest part of the fish near the dorsal fin. The flesh should be white, opaque, and easily flake into large, juicy pieces. If the fish still looks translucent, return it to the oven for another 3–5 minutes.
- 2
Rinse the fish thoroughly under cold water and pat dry with paper towels.
Tip: Let the fish rest for 2–3 minutes after baking. Serve with roasted or boiled vegetables, a green salad, or new potatoes. Before serving, you can lightly drizzle with fresh lemon juice and a small amount of good olive oil.
- 3
Make 2–3 shallow diagonal cuts on each side of the fish. This will help the fish cook faster and more evenly.
- 4
Preheat the oven to 180°C.
- 5
Rub each fish on all sides with salt and black pepper.
- 6
Brush with olive oil, paying attention to the cuts and the inside of the belly.
- 7
Slice the lemon into thin rounds.
- 8
Place a sprig of rosemary and a few lemon slices into the belly of each fish.
- 9
Line a baking sheet with parchment paper or foil and arrange the fish.
- 10
Bake for 15–20 minutes, depending on the thickness of the fish.
18 min timer
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