A lot of people are intimated by the idea of cooking fish, especially a whole one. It's actually quite easy to roast a fish and probably takes no more than five minutes to prep. It's my go-to when making dinner for someone I want to impress but not have to spend too much time on it. I get my fish-monger to leave the head and tail on my fish and just de-scale and clean out the guts. Fish-mongers....are there any other "mongers" besides fish and cheese-mongers? This time I chose a fat black sea bass from the Atlantic. I drizzled olive oil and freshly squeezed lemon juice on the inside cavity and on the outside on the skin. Seasoned the entire fish with coarse sea-salt and pepper and stuffed it with a handful of fresh thyme sprigs.
Place the fish on a baking sheet lined with parchment paper and roast in the oven at 425 degrees for 25-30 minutes. The fish should open easily and carefully remove the bone. The filets on each side should come out fairly easily. If you're Taiwanese/Chinese, your family may fight you for the fish head and eyes. My friends, like me, would happily pass. But make sure you carve out the fish cheeks as they are probably one of the more delicate parts of the sea bass and not to be missed!