Black Bass with Thyme, Lemon, and Garlic
There’s nothing fancy about a whole, roasted fish—it’s just good. While the fish cooks, the herbs and lemon perfume the flesh, and the fish turns out moist and succulent with crisp skin. It doesn’t get much better. If you can’t find black bass, branzino, snapper, or rockfish would also work. This recipe is for one whole fish, but it’s just as easy to double the recipe if you’re having friends to dinner. Roast off a couple of fish, add a couple of other dishes, and let everyone share.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Place 3 or 4 lemon slices in the cavity of the fish. Add 1 garlic clove, the parsley, and a few sprigs of thyme. Cut 3 equal pieces of kitchen twine and tie the fish shut. Use scissors or your knife to remove any excess string. Season the fish liberally with salt and pepper.
Step 3
Heat the olive oil in your largest ovenproof skillet until almost smoking. (If you’re cooking 2 fish at once, your pan must be at least 12 inches in diameter.) Put the fish in the pan on its belly, as though it’s swimming again. Brown for 3 minutes. Flip onto one side and brown, then flip the fish over and cook until golden, 3 to 4 minutes. Put the remaining 2 garlic cloves and a few sprigs of thyme in the pan and slip into the oven.
Step 4
Roast for 8 to 10 minutes, flipping the fish halfway through the cooking time. When done the flesh should pull easily off of the bone. Remove the fish from the pan, discarding the herbs and garlic.
Step 5
Run a sharp knife along the spine on one side. Insert a small spatula or table knife into the incision and pry the fillet up and off the bones. Turn the fish over and repeat. Drizzle the flesh with olive oil, sprinkle with salt, and serve.
