Whole Roasted Fish with Oregano, Parsley, and Lemon

3 tablespoons Diamond Crystal kosher salt (1 ¼ ounces; 36g), plus more for seasoning; for table salt use half as much by volume or the same weight

Two 1- to 2-pound ( 450 to 900g) head-on, whole white-fleshed fish, such as sea bass, snapper, branzino, or porgy, scaled and gutted

Freshly ground black pepper

Extra-virgin olive oil, for rubbing and drizzling

1 lemon, sliced thinly crosswise into rounds, for stuffing the cavity

Fresh herb sprigs such as parsley, tarragon, or oregano, for stuffing the cavity

Directions at seriouseats.com

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