Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Rinse the branzino under cold water and pat them thoroughly dry, inside and out, with paper towels. This step is crucial for achieving crispy skin.

Make two to three shallow diagonal slits on each side of the fish. This helps the heat penetrate and allows the flavors to meld.

Season the cavity of each fish generously with salt and pepper. Stuff the cavities with half of the lemon slices, garlic slices, rosemary, and thyme sprigs.

Place the seasoned fish on the prepared baking sheet. Arrange the remaining lemon slices and garlic slices on top of and around the fish. Drizzle the olive oil evenly over both fish.

Season the outside of the fish with salt and pepper. You can also add a few extra herb sprigs on top if desired.

Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will depend on the size of the fish. You'll know it's done when the flesh is white and separates easily from the bone.

Once cooked, carefully remove the fish from the oven. Garnish with fresh chopped parsley, if using, before serving.