In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Alex Guarnaschelli’s daughter, Ava Clark, had to share about this go-to whole roasted fish dish: “I cook this myself and my mom supervises – she tells me not to burn the house down.”
2 whole American black sea bass (1 1/2 to 2 pounds each), scaled and gutted
2 large lemons, cut into 5 rounds each
8 sprigs thyme
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 cup fresh parsley
Line a baking sheet with foil and place in the oven; preheat to 450˚.
Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
Place the fish on the hot baking sheet in the oven (don’t remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.