We had headed to the market to pick up a branzino (and other things) to roast, but it turned out they didn't have it. So we eyed the cases, looking for the freshest wild-caught fish available. It turned out to this fish, which I think is a big-eye pink snapper or something like that. He was already cleaned, so I took him home, scaled him and cut out his gills. I cut off most of the gills that end up sticking me but don't have anything substantial on them after roasting. I don't normally slice my fish to the bone, but this fish seemed thicker, so I did. Then I rubbed him inside out with olive oil, salt and peppered him up, and filled his cavities with sliced onions, lemons, and some parsley. I put him into the oven at 400 degrees and checked his doneness every 5 min since he was a little smaller than my normal branzino. As it turned out, standard 20 min.
When I pulled him out of the oven, he looked like this. Actually, I have roasted two snappers that looked like this. For the latter one, I remembered to make a salsa verde whicjh I think went along with it very well. Hooray! But I do miss the branzino...
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