Roasted Whole Fish with Lemon and Dill

Preheat your oven to 425°F (220°C).

Line a sheet pan with parchment paper and place the fish on top.

Season the cavity of each fish generously with salt and pepper.

Stuff the cavities with thinly sliced onion, lemon, and fresh dill sprigs.

Season the outside of the fish with kosher salt and more freshly ground black pepper.

Drizzle the fish with olive oil.

Bake for 12-15 minutes, until the fish is cooked through and flakes easily.

Remove the fish from the oven and let it rest for 6 minutes.

To serve, score the fish down the center of its back with a knife.

Using forks, gently peel away the skin from the top fillet.

Carefully lift the top fillet off the bone and transfer to a serving platter.

Lift the entire bone structure out and discard. Transfer the bottom fillet to the platter.

Drizzle the fillets with good extra virgin olive oil, sprinkle with flaky sea salt, and garnish with fresh parsley. Serve with lemon wedges.