1 branzino fish, whole (trout or snapper also works)
2 rosemary sprigs
5 garlic cloves, peeled
3 lemon wedges
1/2 lemon
drizzle of olive oil
pinch of salt and pepper

Start by asking your fishmonger to slice open the fish to pocket.

When you get home add the stuffing: 3 sprigs of fresh rosemary, 5 cloves of peeled garlic and some lemon wedges. Use about half of the lemon inside and reserve other half to squeeze on top of the fish. To keep the fish moist on the outside, drizzle with some olive oil and season with salt and pepper.

Roast the fish in the oven for 20 to 30 minutes at 350°F.