💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Pat the fish dry well with paper towels and cut diagonal slashes on both sides.
Knife
💡The slashes let the seasoning in and the heat reach the thick flesh near the back, so the fish cooks evenly.
3
Mix the olive oil, salt and black pepper and spread the mixture over the fish, inside and out.
4
Put the lemon slices, garlic and rosemary into the belly of the fish.
5
Place the fish in the baking pan.
Baking pan
6
Roast the fish in a hot oven (200°C / 390°F) 20–25 minutes, until the skin is crisp and the meat comes away easily.
⚙ Oven roastingOvenBaking pan
💡The fish is done when the flesh near the backbone is white and flakes easily with a fork; a white, opaque eye is another sign.
7
Serve immediately with lemon slices.
288calories
23 gprotein
4 gcarbs
20 gfat
● protein 33%● carbs 5%● fat 62%
Per serving (189 g), of 4 servings
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Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
