Surrounded by water, seafood is abundant in Sicily. Refresh yourself with this easy and impressive citrusy whole fish.

Serves 4

Preheat oven to 425˚F. In the opening on the underside of each fish (where fishmonger has gutted), stuff each fish with 5 thyme sprigs, 3 lemon slices, and 2 bay leaves.

Line a rimmed cookie sheet with parchment paper. Lay fish side by side on the sheet. Drizzle the oil and wine over fish and sprinkle with salt. Bake for 25 minutes or until flesh is white, somewhat opaque, and flakes easily. Sprinkle parsley and black pepper over the fish.

Meanwhile, boil the potatoes in salted water until soft, about 5 minutes. Drain and let cool, then slice in half and toss with lemon juice. Let sit 15 minutes.

Line a rimmed cookie sheet with parchment paper. Toss potatoes with olive oil, butter, garlic, salt, and pepper and spread onto sheet trey.  Roast in the 425˚F oven for 15–20 minutes.

Take them out, move them around with a spatula, and then roast another 15 minutes, or until crispy. Toss with zest and preserved lemon bits.