A whole herb-stuffed fish (branzino, snapper or similar), roasted until tender — showcasing the extra flavor and succulence that comes from cooking on the bone.
Heat the oven to 475°. Cut 4 angled slits on each side of the fish and tuck a lemon slice into each. Line a baking sheet with foil, transfer the fish, rub with 3 tbsp. oil, season, and stuff the cavity with the remaining lemon and herbs.
Roast 35-40 minutes (less for a smaller fish), testing for doneness repeatedly.
Open the foil carefully, sprinkle with the remaining oil and herbs, and serve.
