Prep time: 20 minutes | Cook time: 40 minutes | Serves 4
1 (4-pound / 1.8-kg) whole fish, such as snapper or sea bass, cleaned and scaled
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
2 medium lemons, sliced ⅛-inch thick
4 dill fronds
2 sprigs thyme
1 clove garlic, peeled and thinly sliced
- Heat oven to 450ºF (235ºC) and lightly spray an ovenproof 12-inch Dutch
oven with nonstick cooking spray.
- Brush the outside of the fish with olive oil and season with salt and pepper.
Open the fish slightly and fill the center with 3 slices of lemon, along with
dill, thyme, and garlic slices.
- Place fish into the Dutch oven and top with a few slices of lemon. Roast 30
minutes, occasionally spooning juices in the bottom of the Dutch oven over
fish. The fish is ready when the flesh flakes easily and reaches an internal
temperature of 130ºF (54ºC). Let fish rest 10 minutes, and then carefully
transfer to a platter to serve.