Whole Roasted Branzino

3 tbsp Colavita Extra Virgin Olive Oil, plus more for pan

4 1 to 1 ½ pound whole branzino, scaled, gutted and cleaned

2 lemons, sliced thin

4 tbsp Colavita Capers, chopped

1 bunch parsley

1 bunch fresh thyme

3 cloves garlic, thinly sliced

kosher salt

freshly ground black pepper

Preheat oven to 450º. Lightly oil a rimmed baking sheet.

Make 3 diagonal slits on each side of the fish, taking care not to cut deep into the flesh. Pat the fish dry with a paper towel. Brush each fish inside and out with Colavita Extra Virgin Olive Oil and liberally sprinkle salt and pepper inside the cavities of the fish and on the outside. Line each cavity with a few slices of lemon and garlic, a tablespoon of capers and a few sprigs of parsley and thyme.

Place the fish on the prepared baking sheet and roast for 15-20 minutes until cooked through.

Transfer to serving plates, one per person and serve with lemon wedges and a simply steamed vegetable drizzled with a little more Colavita Extra Virgin Olive Oil.

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Whole Roasted Branzino