Step 1

Slice 1 of the lemons thin, the second into wedges.

Step 2

Place the lemon slices on a large sheet pan arranged in the center just under the fish.

Step 3

Top with parsley sprigs and drizzle with 1 teaspoon of olive oil.

Step 4

Drizzle the remaining 1 teaspoon of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.

Step 5

Transfer to the pan over the lemon slices, skin side down.

Step 6

Preheat the oven to 450F.

Step 7

Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.

Step 8

Top with fresh herbs and serve with lemon wedges.