This recipe can be used with fillets larger than those called for; however, for whole fish greater than 3 pounds, stick with slow-roasting to avoid overcooking the outside before the center is done. We do not recommend this method for fish fillets less than 1 inch thick; oven-frying and pan-frying are better methods for thin fillets.

If necessary, scale and prepare for cooking:

For fillets, brine or dry-brine, if desired.

Preheat the oven to 475°F. Rub the fish all over with:

If whole, slash the skin a few times on both sides. If desired, stuff each whole fish with:

Place the whole fish on a greased rack in a baking dish. For fillets, grease a baking dish or rimmed baking sheet and place the fillets directly on the bottom. Roast for 10 to 20 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). Serve and garnish as directed in Baked or Slow-Roasted Fish.