Roasted Branzino

Directions

1. 1
   Rub a little olive oil and salt over the fish.
2. 2
   Stuff the cavity with the cilantro, trimmed whole scallions, and fresh hot pepper.
3. 3
   Cut three slices of lemon very thin, halve them, and scatter the pieces over the top of the fish.
4. 4
   Roast in a preheated 425 oven for 25 minutes.
5. 5
   Serve with a wedge of lemon (incidentally, the thin lemon strips roasted on top of the fish are to be eaten; I find them delectable).
6. 6
   A potato dish, such as the one for Julia (page 135), goes well with this, as would a vegetable roasted alongside.
7. 7
   If you dont finish all the fish, whats left over would taste good in British Kedgeree (page 174).