Large whole fish and big fillets may be cooked with this method (figure on 12 ounces per person or 6 ounces per person, respectively). To stuff whole roundfish, butterfly and add about 10 minutes to the roasting time. Some good stuffings include Parsley and Bread Crumb Stuffing, Bacon Stuffing for Fish, and Green Herb Stuffing. Since the skin will never crisp up with this method, we usually do not scale fish (remove the skin before serving or instruct diners to remove it).

Prepare for cooking:

For fillets, brine or dry-brine, if desired. If using whole fish, slash the skin a few times on both sides.

Preheat the oven to 325°F. Pat the fish dry and rub generously (inside and out for whole fish) with:

Place the whole fish on a greased rack in a baking dish or rimmed baking sheet. For fillets, grease a baking dish or a rimmed baking sheet and place the fillets directly on the bottom. Or, if desired, you may tuck under the fish:

Transfer to the oven and bake for 15 to 30 minutes, depending on the thickness of the fish. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Transfer to a serving dish; for serving whole fish, see here. Garnish with:

Or serve with: