Directions

1. 1. Preheat the broiler; adjust the rack so a roasting pan will sit about 6 inches from the heat source. Use a sharp knife to make a few diagonal gashes on each side of the fish, right down to the bone. Combine the olive oil with some salt and pepper and the garlic. Rub the fish all over, inside and out, with this mixture, making sure to get some in the gashes. Tuck some sprigs and leaves of rosemary into and on the fish. Thinly slice 2 of the lemons and put these slices in the cavities of the fish.
2. 2. Broil on a rack in a roasting pan, until the top is nicely browned, about 5 minutes. Turn carefully and cook for another 5 minutes or so, until browned on the other side. If the fish are done now—they may well be—remove from the oven. If not, turn off the broiler and turn on the oven, finishing the cooking by indirect rather than direct heat (the fish is done when its flesh is opaque down to the bone).
3. 3. Cut the remaining lemons into wedges. Garnish the fish with the parsley and serve with the lemon.