Difficulty: Easy - for beginners
1 whole Bronzino, cleaned and gutted (leave the head on people!)
1-2 T olive oil
salt and pepper
2-3 cloves garlic
3-4 sprigs fresh oregano
massage olive oil salt and pepper all over the fish inside and out
mash two cloves of garlic and place them inside the cavity along with thin slices of lemon and sprigs of fresh oregano.
Lay on broiling pan. Broil 5 minutes each side. Skin should be crispy and bubbly but not black...
To filet: lay the fish on a platter, make an incision on the bottom part near the end of the tail(crosswise where the fin turns to flesh), gently lift the tail and the filet will come off. Let gravity do the work. Turn over and repeat.
Yum! serve with lemon wedges.
Note, Bronzino is a pretty small fish, so generally, one small Bronzino per person...