fresh garlic, minced
splash of white wine or rose (optional)
lemon, cut into wedges
Preheat oven to 450F.
Place fish on a parchment lined baking sheet. Open the belly of the fish and stuff with fresh parsley, thyme, rosemary and tarragon.
Drizzle inside of fish and cover outside of fish with a mixture of the olive oil, wine and dried herbs. Actually use your hands to rub the mixture all over the skin.
Place lemon wedges around / on top of fish.
Roast in oven for about 25-30 minutes. Timing should be adjusted for fish size.
Remove from oven and cool for 5-7 minutes.
Squeeze lemon wedges over fish and enjoy!