Whole Roasted Fish with Lemon, Thyme, and Rosemary

Name: Whole Roasted Fish with Lemon, Thyme, and Rosemary
Yield: 4
Ingredients: 1 gal bunch of thyme sprig; 1 gal bunch of rosemary sprig; 3 lemons, 2 sliced, 1 zested (1tbsp) and quartered; 4 clove of garlic, minced; 1 Tbsp kosher salt; 1/2 tsp crushed red pepper flake; 2 whole fish (2lbs each) such as striped bass or branzino, gutted and descaled; 6 kg cherry tomato; 1 mm green pepper, sliced; 1 1/2 c quinoa

Whole Roasted Fish with Lemon, Thyme, and Rosemary

0 mins

Total time

4

Serving

10

Ingredients

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Ingredients

galbunch of thyme sprig

galbunch of rosemary sprig

lemons, 2 sliced, 1 zested (1tbsp) and quartered

clove of garlic, minced

Tbspkosher salt

¹⁄₂

tspcrushed red pepper flake

whole fish (2lbs each) such as striped bass or branzino, gutted and descaled

kgcherry tomato

mmgreen pepper, sliced

1¹⁄₂

cquinoa

Directions

Step 1

Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and grease with cooking spray.

Step 2

Rinse the fish one final time and lightly pat dry with paper towels. Use a sharp knife to score the top of the fish in diagonal lines about 1 inch apart.

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