My husband and I recently had a gorging marathon consuming a massive bone-in rib-eye steak. The day after, I made steak and eggs for our brunch with the leftovers. It was so exceptionally satisfying that we were at loss for what to cook next. My husband is an abiding meat-lover, whereas I become practically vegetarian when he travels. To allure him with fish on our menu, this is my go-to easy, flavorful recipe that takes no time at all.
Pre-heat your oven to 425 degrees.
2 sliced lemons
4-5 sprigs of fresh thyme and rosemary or oregano
1 Tbsp of butter cut in small squares
Salt and pepper to taste
2 lbs of whole fish, butterflied and deboned, minus the head (I found this beautiful wild-caught bass)
Spread the lemon slices on the bottom of your sheet pan.
Toss in the fresh herbs.
Rinse the fish and blot dry with a paper towel.
Generously salt and pepper the fish.
Dot the butter on top of the fish evenly.
Yup—it’s all ready to go into the oven for 15 minutes, or until the fish is opaque.
Remove from oven.
Turn your broiler on high and put the fish back in for about 3-4 minutes.
Believe me—it’s that easy.
And because I needed to repent for those meat-gluttony days, I made a prodigious lentil salad.