Mediterranean Roasted Whole Fish

Ask your fishmonger to clean, debone and butterfly your fish for you!

1. Preheat oven to 500 degrees.
2. Place the fish on a sheet pan. Open up the fish. Coat the flesh with 1 teaspoon of olive oil and salt and pepper.
3. On the bottom half of the fish, spread the crushed garlic and red pepper flakes. Layer the basil on next, followed by 3 lemon slices.
4. Close the fish back up and with a knife, score the skin of the top of the fish 3 times with a sharp knife. (This will prevent the fish from curling up.)
5. Coat the outer skin with the remaining teaspoon of olive oil. Lightly salt and pepper the skin.
6. Roast the fish for about 10 minutes. The flesh should flake but still be moist and the skin should be crisp.
7. If you like, drizzle a tiny bit more olive oil over the finished fish and serve.