Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Rinse the fish and clean the slit by the head thoroughly

Step 3

3 Using a sharp knife, cut through the skin around the edge of the fish where the fins meet the flesh

Step 4

4 Do not cut deeply into the flesh

Step 5

5 Be careful to cut neatly and to cross the side cuts at the tail or the skin will be difficult to remove later

Step 6

6 Lay the fish on a rimmed sheet pan and add a scant 1/2 inch of water

Step 7

7 Bake for 20 minutes, depending on the size of the fish, checking it after 15 minutes

Step 8

8 The water will evaporate as the fish is cooked, but some should still be in the pan at the end

Step 9

9 If the pan dries completely, the fish will stick to the pan, so add more water as needed

Step 10

10 To check whether the fish is cooked, lift the flesh from the bone close to the head where the flesh is thickest; it should lift off the bone easily and be opaque

Step 11

11 A few minutes before the fish is ready, melt the butter in a microwave-safe bowl, using short 10-second bursts, or in a small saucepan over medium heat

Step 12

12 Then stir in the lemon juice and zest; parsley, oregano and/or thyme; and garlic

Step 13

13 Pick up the skin down near the tail and pull it off gently (the skin will tear but should come off in long pieces)

Step 14

14 Serve the fish from the sheet pan, pouring off any remaining water, or transfer it to a warmed, rimmed platter

Step 15

15 Spoon the herbed butter on top

Step 16

16 Sprinkle the capers and more fresh herb leaves on top and serve with lemon wedges, if using

Step 17

17 NOTE: Ask your fishmonger to scale and gut the fish

Step 18

18 This baking method allows you to cook it with the head on or removed

Step 19

19 Correction: An earlier version of this recipe listed the wrong publisher for "How to Cook

Step 20

20 " This has been corrected