Whole Roasted Fish With Oregano, Parsley, and Lemon Recipe

Fill a large bowl about halfway full with room-temperature water and add enough salt to taste, stirring to dissolve salt. Add fish and let soak for 10 minutes. Drain fish and pat dry inside and out with paper towels. Preheat oven to 350°F (180°C) and position rack in center of oven. Line a rimmed baking sheet with parchment paper. Season fish inside and out with salt and pepper. Stuff belly cavity with lemon slices, garlic cloves, ginger, and herb sprigs. Daniel Gritzer Roast fish until an instant-read thermometer inserted into thickest part registers 135°F (57°C), about 20 to 25 minutes, depending on dimensions of fish. Alternatively, roast until fins come right off when pulled and flesh can be felt to flake under the skin when you press on it. Let rest 5 minutes. Gently remove fillets from bone cage, drizzle with olive oil, and serve.