Roasted Branzino

Moist flaky fish with crispy skin, very simply prepared.

1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.

Preheat your oven to 425 F.  Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish.  Insert the lemon slices and the thyme into the cavity of the fish. 

Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side.  Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish.  Bake the fish for 9 minutes, flipping after 5 minutes.  Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy.  Serve the fish whole with a couple of lemon wedges for squeezing on the fish.

*Note: I've since been doing this in a stainless steel skillet; if you get it  properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess.  If you don't feel you're up to it, go ahead and use non-stick to start.