Cut slits into the branzino skin 1 inch apart, being careful not to cut through the spine. Stuff each slit with the garlic and lemon slices and then drizzle the fish with oil. Season heavily with salt and pepper. Sprinkle the thyme sprigs on top. Roast in the oven until done, about 14 minutes.
Remove the thyme sprigs. Sprinkle with the parsley and serve.
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