|4||whole branzini, 1 1/2 to 2 pounds each, cleaned, with heads and tails intact|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|1||lemon, very thinly sliced|
|8||sprigs fresh rosemary|
2. In a dish long enough to hold all the fish, set the branzini. Sprinkle the pan with olive oil. Sprinkle a little salt and pepper inside the cavity. Divide the lemon slices among the fish and tuck them into the cavities. Add rosemary to each one.
3. With a sharp paring knife, score the fish three times on the top side only. Rub the top side with olive oil and sprinkle with salt and pepper.
4. Roast the branzini for 15 minutes, without turning them over, or until the top skin blisters in spots. The flesh should be opaque all the way to the bone. Serve with potatoes . Sheryl Julian