Pre-heat the oven to 375 F. Wash the thyme and cut the lemon into thick slices. Stuff the fish cavity with half the thyme and laurel leaves.
Place the fish in an earthenware backing dish and lay the lemon slices on top with the remaining thyme and season with O&CO. Fleur de Sel and pepper.
Drizzle the fish generously with olive oil and roast for 25 minutes. Check the fish by inserting a small knife into the center to make sure that the flesh is cooked through and firm.
To serve, remove the fillets from the center bone and arrange on dinner plates. Spoon any remaining juices over the fish.
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|Serving Size: 1 Serving (1470g)|
|Recipe Makes: Servings|
|Calories from Fat: 4 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 166.3mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 7.2g|
|Protein 1.4g||2 %|
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Calories per serving: 26
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