Untested - Baked Whole Fish

Use any 4-pound fish, such as bass, snapper, grouper, cod, hake, or rockfish, that is fresh, scaled, and cleaned (If more or less than 4 lbs, figure on 10 minutes per pound when baking)
Sea salt and freshly ground black pepper
8 sprigs parsley
4 cloves garlic, halved lengthwise
6 lemon wedges
Extra-virgin olive oil

1. Rinse and dry the fish, season it inside and out with sea salt and freshly ground black pepper, and fill the cavity with the parsley, lemon, and garlic.
2. Place the fish on a nonstick baking tray and drizzle on enough olive oil to lightly coat.
3. Bake in a 350°F to 375°F oven until a probe thermometer inserted into the thickest part of the fish (near the head) reaches 130°F, about 35 minutes.
4. Fillet the fish by peeling back the skin and running a long, thin knife along its spine, starting at the head and working the blade down to the tail.
5. Divide the fish among four plates, drizzle with oil from the roasting pan, and serve with boiled or roasted potatoes.