Instructions: Preheat the oven to 475 degrees.

Scale, gut, and clean fish. Stuff the cavity of each fish with half of the garlic, rosemary, and parsley. Season each with salt and pepper. Drizzle a small roasting pan with 2 tablespoons olive oil. Transfer fish to roasting pan. Season fish on both sides with salt and pepper. Drizzle fish on both sides with 1 tablespoon oil for each side. Arrange half of the lemon slices over each fish. Sprinkle with olives and caperberries. Drizzle fish with 2 tablespoons oil and wine.

Roast fish until cooked through, about 18 minutes. Transfer each fish to a large plate. Remove lemon slices to the side of each plate. Season fish with salt and pepper. Insert the blade of a knife down the center of each fish to open slightly. Drizzle remaining 2 teaspoons oil and the lemon juice between the two fish. Serve immediately.

This recipe yields 2 servings.

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