Whole Baked Rockfish

As we continue to enjoy a never-ending season of fresh bounty from the Chesapeake Bay, whole baked Rockfish is a really simple delight. Though don't tell that to my sous-chef who dispatched said fish ie gutted and descaled!

Once presented with a nice clean fish with an empty belly, just stuff with lemon slices (or clementine and lime as that's all we had last night!), crushed garlic and thyme sprigs. Olive oil, salt and pepper the skin on both side, bake in a convection oven until the fleshy part comes in at 140°F, about 30 minutes but keep an eye on it 👀

Ready for the oven