Ingredients

• 2 whole branzino (1–1.25 lbs each), scaled & gutted
• 3 tbsp extra-virgin olive oil
• 1 lemon, sliced + extra for serving
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh oregano (or 2 tsp dried)
• 1 tsp sea salt
• ½ tsp black pepper
• Optional: 3–4 sprigs fresh thyme, 1 bay leaf, cherry tomatoes, or fennel wedges in cavity

Instructions

Preheat oven to 425°F (220°C). Pat fish very dry inside and out.
Make 3 diagonal slashes on each side of the fish (helps heat penetrate).
Rub 1 tbsp oil over each fish. Season inside and out with salt and pepper.
Stuff cavities with lemon slices, garlic, oregano, and optional herbs.
Place fish on a parchment-lined baking sheet. Drizzle with remaining oil.
Roast 20–25 min—until skin is golden-crisp, flesh flakes easily, and internal temp reaches 145°F.
Rest 5 min. Serve whole (traditional) or fillet tableside. Garnish with extra lemon and herbs.