Whole Roast Fish Stuffed with Lemon & Rosemary

Note: Trout, red snapper and loup de mer (branzino) are great choices; wild striped bass and rockfish work fine too. Cooking times vary with size.

Serves 2


1 whole fresh fish, cleaned and rinsed

4 sprigs fresh rosemary

1 lemon, sliced

1 clove garlic, minced

2 Tbsp butter

2 Tbsp olive oil

Red pepper flakes

sea salt and pepper


Remove the fish from the refrigerator 10 minutes before roasting.

Heat the oven to 400 degrees. Combine garlic and olive oil and let sit to infuse for 5 minutes. Strain and discard garlic; set aside the oil.

Season the fish inside and out with salt and brush inside and out with the garlic oil. Thinly slice and seed the lemon and place all but 2 or 3 slices in the cavity with the sprigs of rosemary.

Arrange the remaining lemon slices and small rosemary sprigs in slits on top of the fish and sprinkle with red pepper flakes. Roast until a knife easily penetrates the flesh and the top fillet begins to lift easily, about 25 to 30 minutes.

Carefully transfer the fish to a warm platter and serve.