Roasting a whole fish is one of my favorite dishes to make for my friends and family. It’s absolutely gorgeous and very very easy. Don’t be intimidated by the idea of cooking a whole fish, because it’s as easy as cooking fish fillets and much more flavorful and delicious.
I use either snapper, sea bass or trout and get the fish monger to gut and scale it for me.
For Sea bass I love using oregano and rosemary, for Trout and Snapper I love lots of dill and chives. But you can use whatever fresh herbs you love or have on hand.  And lemons are very important too. You have to have lemons!

You’ll need about 2 lemons per fish (depending on size but two should be enough).

Start by preheating your oven to 400F.

Slice one lemon and set aside. Slice the second lemon one in half.

Place your fish on a roasting tray and cut three slits on each side of the fish. Drizzle with olive oil and sprinkle with salt and pepper. In each slit, add a slice of lemon and herbs of your choice. Do this with every slit.

Add the remaining herbs and lemon slices in the cavity of the fish.

Roast for about 20 minutes. But check after 15 minutes because the cooking time varies depending on size and type of fish. It’s done when it comes of the bone. Be careful not to overcook.
When ready to serve, squeeze fresh lemon juice over the fish, decorate with edible flowers and dig in!