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I did a preparation that I have read about but never seen done.
These are Branzino (european sea bass), I put slices of lemon, slices of shallot, and a sprig of rosemary in the cavity.
The interesting part is making a salt dome over the fish and then putting it in the wood oven.
This is a great way to cook a fish, the moisture is locked in, but you have to be careful to not drop pieces in the salt.
Next time I will do a bigger fish, a little less surface area to the volume of the meat (I intended to get red snapper, but it was out). Two other things I will do, give the pan a coat of olive oil, or better yet a piece of parchment paper (Cleaning the pan was a bitch), and give the fish a coat of oil before packing it with salt. The skin did come off nicely, but I could see that being a potential problem.
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