Photo :  Lior Lev Sercarz

Ingredients

• 1 whole branzino (about 1.5 to 2 pound), cleaned and scaled

• 1 large onion, thinly sliced

• Za'atar

• Peperoncino

• Olive oil

• Salt

• 1 lemon
  

Directions

1. Preheat the oven to 400 degrees.
   

2. You can make incisions on the skin of the fish on both sides to allow more flavor to penetrate the fish and for a nice visual aspect.
   

3. Season the fish with salt, peperoncino and za'atar spice. Make sure you season both sides and the inside of the fish.
   

4. Spread the sliced onion on the bottom of a roasting pan or a baking tray lined with parchment paper. Cut the lemon in half. Slice one half into thin slices and spread over the onion. Keep the other half for later.
   

5. Place the fish over the onion and lemons and roast in the oven for 15 to 20 minutes depending on how big the fish is and your oven heat level. Once cooked, squeeze the remaining lemon over the fish and serve.

Variations & Ideas

- Stuff the fish with sliced tomatoes and onions.

- Use this same techinque with any fish filet, and cook for 5 to 8 minutes

Food photo and recipe © Lior Lev Sercarz