Pat the fish dry with paper towels. Make 3-4 shallow slits on each side of the fish to allow the seasoning to penetrate.
Rub the fish with olive oil, minced garlic, paprika, oregano, chili flakes (if using), salt, and pepper, ensuring to season the cavity and slits as well.
Add Vegetables:
Place the fish on a sheet of aluminum foil or parchment paper on a baking tray.
Surround the fish with cherry tomatoes, red onion slices, and lemon slices.
Drizzle olive oil over the vegetables and sprinkle with a pinch of salt.
Roast the Fish:
Wrap the foil around the fish loosely, sealing it to trap the steam. Roast in the oven for 20-25 minutes, depending on the size of the fish.
After roasting, open the foil and broil for 3-5 minutes to achieve a crispy, golden skin.
Prepare the Sauce (Optional):
Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to drizzle over the fish before serving.
Serve:
Garnish with fresh parsley and serve with the roasted vegetables and lemon wedges.
Pair with crusty bread, rice, or a side salad.
Tips:
For extra flavor, stuff the fish cavity with fresh herbs like thyme, rosemary, or parsley.
Use a fish thermometer to ensure doneness; the internal temperature should reach 145°F (63°C).
