It might seem like a gourmet restaurant dish, impossible to make at home, but it is actually quite simple to make. Eating it is a bit harder than a filet I admit, but once you learn how to cut it you avoid picking out the bones of every bite. It is both yummy and fun to eat this way, and it makes an interesting presentation.
Basically you clean the fish well under running water. Here we used Branzino. Fill it with herbs to your liking. Thyme and rosemary is very nice. Here we stuffed it with chopped prunes, walnuts, and pomegranate.
On the outside of the fish add some fresh ground pepper and salt. You might not choose to eat the skin but if you do, it will have a lot of taste.
Put the fish in the preheated oven at 425 degrees. Depending on the size of the fish - cook for about 15-20 min. You can check to make sure it is cooked by checking for softness with a sharp knife or fork.
Serve and enjoy with vegetables like roots and greens.