Roasted Whole Branzino

1          whole branzino, cleaned (if fish is longer than the spit, remove the head and tail fins)

1½       teaspoons olive oil, divided

½         teaspoon kosher salt, divided

¼         teaspoon freshly ground black pepper

¼         small onion, thinly sliced

1          garlic clove, thinly sliced

2          bay leaves

½         small lemon, thinly sliced

2          sprigs fresh rosemary

2          sprigs fresh thyme

Nutritional information per serving:
Calories 207 (31% from fat) • carb. 3g • pro. 32g
• fat 7g • sat. fat 1g • chol. 70mg • sod. 507mg
• calc. 32mg • fiber 1g

1. Drizzle 1 teaspoon of the olive oil along the inside of the fish. Sprinkle with ¼ teaspoon of the salt and a pinch of the pepper. Evenly lay the remaining stuffing ingredients into the fish (depending on the size of the fish, all ingredients may not fit. Adjust accordingly). Rub the remaining olive oil on the outside of the first and sprinkle with the remaining salt and pepper.

2. Tie the fish well with butcher’s twine — every 1 to 2 inches or so — and fit onto the spit. (You do not need to secure with the skewers.)

3. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Custom setting on the Rotisserie function at 400°F for 18 minutes. Start checking the fish at about 15 minutes — once it stops turning, the fish is fully cooked.

4. Using the rotisserie grip, remove the fish from the oven. Serve immediately with additional lemon wedges and a side of rice.