Whole Roasted Fish

Preheat the oven to 425°F (220°C). Make 3 or 4 diagonal slits on both sides of the fish body just after the gill plate. Season the fish inside and out with salt and pepper. Rub the garlic into the slits, reserving some for the cavity. Stuff the cavity with the herbs, lemon slices, and remaining garlic. Wrap the fish in parchment paper or aluminum foil, making sure the packet is well sealed. Place in a roasting pan or on a rimmed baking sheet and roast for 25 to 30 minutes, depending on the thickness of the fish. When done, the fish should be moist and flaky and cooked through to the spine. Carefully open the packet and slip a fork into the thickest part of the diagonal cuts to see if the meat gently releases from the bone. Transfer the fish to a platter and serve.