Roasted Sea Bream with Blood Oranges

Preheat oven to 500F. Place a little olive oil at the bottom of a baking dish (large enough to hold a whole fish), just a very light coating. Put your gutted and cleaned fish in the dish and pour more olive oil on top, a decent amount but don't go insane (2 or 3 glugs is enough, make sure it is evenly distributed). Sprinkle the fish generously with kosher salt on the skin. You can put a little kosher salt in the cavity as well but I tend not to.

Place the pats of butter into the fish's gut. Cut your blood orange in half, and cut off 2-3 thin slices. Stuff the slices on top of the butter. Squeeze one half of the blood orange all over the top of the fish (you will be left with most of another half, just eat that while you wait for the fish to cook). Put the other herbs into the gut if you are using them, and then place in the oven.

Mark Bittman claims that a whole sea bream should take about 15 minutes to cook but I've honestly never taken one out before 25 minutes. Start checking at the 15 minute mark - pull open the gut cavity slightly and take a look. It should be firm and opaque; if it still feels spongy or looks too pearly put it back in and check in increments of 5 minutes until it looks right. If you choose to line your pan with tin foil to ease clean up, I've noticed this increases time quite a bit.