6 (about 300gm each) whole whiting, backbone removed (see note), heads and tails intact4 small lemons, thinly sliced1 bunch thyme6 stalks young garlic, roots trimmed250 gm love bite or cherry tomatoes, halved60 ml (¼ cup) extra-virgin olive oil125 ml (½ cup) verjuice1 lemon (juice only)
Season fish cavities with sea salt and freshly ground black pepper, insert lemon slices and a few sprigs of thyme into each and tie fish at intervals with cooking twine.
Preheat oven to 200C. Cut green tops off garlic and halve bulbs lengthways. Scatter tops over base of a roasting pan large enough to fit whiting snugly, layer over remaining lemon slices, scatter with remaining thyme, then place fish on top. Scatter garlic bulbs, then tomato over fish. Drizzle with olive oil, verjuice and lemon juice. Cover with foil, roast for 10 minutes, then remove foil and cook for another 10-12 minutes or until fish is just cooked through. Serve fish with tomato, young garlic and pan juices.
Note Ask your fishmonger to remove fish backbones for you. Any
similar-sized fish can be used in this recipe, or two larger fish,
such as baby snapper, could be used, but you'll need to adjust the
cooking time accordingly.