2large whole fishessuch as sea bream, sea bass or branzino
1heaping tablespoon softened butter
1head garlic2 cloves minced and the rest left whole
1tablespoonchopped rosemaryplus extra sprigs for stuffing
1tablespoonthyme leavesplus extra sprigs for baking
salt + pepper
1lemonsliced and then cut into triangles
For the salsa
4large sun-dried tomatoeschopped
1heaping tablespoon caperschopped
2tablespoonsgreen olivesstoned and chopped
1handful parsley leaveschopped
If the fish hasn't been gutted and scaled, do so.
Heat the oven to 400°F (200°C). Prepare a roasting tin.
Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.
Recipe created with ♡ for you by savorynothings.com