This recipe works with not much less nor much more than a pound any small lean fish. Pat whole gutted, scaled or skinned fish dry–this is an important step–score, and slather with softened butter flavored with thyme, pepper, and paprika. Place in a well-oiled pan, add lemons with juice, and place in a very hot oven until fish flakes to the bone. A final squeeze of lemon and a drizzle of oil before serving adds much to the dish.
