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Branzino from the kitchen of Sharmagne Leland-St.John 1 large Branzino (Mediterranean Sea Bass) 1 fresh lemon Assorted kitchen garden herbs Olive oil Preheat the oven to 325º F. Try to buy a fresh fish with the head still on. Remove scales if necessary. Drizzle 1 tablespoon olive oil into a large baking pan. Rinse the inside of the fish and season with salt and pepper. Place the fish into the baking pan and stuff the cavity with thinly sliced lemon rounds. Fill in with sprigs and leaves of fresh herbs from the garden. Rosemary, thyme, chives, basil, oregano, parsley, tarragon, marjoram, etc. Bake for 40 minutes. Remember to eat the "cheeks" that's the best part. You'll find them just behind the gills.
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