Branzino al forno

Method

Preheat the oven to 200°C. Pat the branzino dry inside and out, then season the cavity generously with sea salt and black pepper. Stuff the fish cavity with lemon slices, rosemary and thyme sprigs, reserving some herbs for garnish. Place the fish on a large sheet of parchment paper, drizzle with olive oil, scatter sliced garlic over the top, and season the exterior with salt and pepper. Pour the white wine around the fish, fold the parchment into a sealed parcel, and place on a baking tray. Bake for 20-25 minutes until the flesh is opaque and flakes easily when tested with a fork. Carefully open the parchment (watch for steam), transfer the fish to a serving plate, and pour the pan juices over. Serve immediately with a drizzle of extra virgin olive oil and fresh lemon wedges.