Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

1/4 cup olive oil

2 tablespoons whole grain mustard

1 garlic clove, finely grated

1 tablespoon chopped fresh thyme

1 cup coarse fresh breadcrumbs, preferably sourdough

Kosher salt, freshly ground pepper

freshly ground pepper

2 1 1/2–2 pound whole branzino or trout, butterflied

Lemon wedges (for serving)

Preparation Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper. Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes. Serve fish with lemon wedges. Per serving: 490 calories, 27 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit