Whole fish - cleaned and gutted
1 lemon, sliced
1 garlic clove, sliced
fresh herbs - rosemary, thyme, oregano, parsley, or dill
Rinse and dry the fish, then rub it with olive oil. Sprinkle it generously all over with salt.
In a roasting pan or baking pan lay some sprigs of rosemary or thyme, then lay thin slices of lemon on top. Put the fish on the "bedding". Put slices of lemon, sprigs of thyme and slices of garlic inside the cavity of the fish. Lay more lemon slices on top. Drizzle with a little bit of white wine (about 1/3 cup).
Bake at 400 F. for about 1/2 hour. Fish is done when the eyes turn white and the flesh flakes with a fork. A good rule of thumb for cooking fish is ten minutes per inch of thickness.
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