Preheat the oven to 425°F. Place the rack at the top third of the oven and line a baking sheet with foil.

Prep the fish. If it isn’t already gutted and cleaned, use a fish scaler or the back of a knife to remove the scales of the fish. To do this, place the scaler on the fish and rub it in the opposite direction of the scales. Rinse the fish well and then pat it dry with paper towels.

Season the fish. Place the fish on the foil-lined baking sheet. Drizzle about 1 tablespoon of the oil on the fish and gently rub it in. Generously add salt and pepper and repeat the process on the other side. Add salt and pepper to the cavity as well.

Score the fish if desired. Use the tip of a very sharp knife to cut three slits, about two inches apart, diagonally across the top of the fish. Only cut through the skin, not the flesh of the fish.

Add the lemon and herbs. In a small bowl, mix the lemon juice with the thyme, paprika, and the remaining tablespoon of oil. Drizzle the mixture over the top of the fish.

Bake the fish. Place the fish in the preheated oven and bake just until it’s cooked through, or about 15 minutes. Use an instant-read thermometer to check the internal temperature of the fish. It should reach about 140°F before removing it from the oven. If you don’t have an instant-read thermometer, insert a fork or a sharp knife into the thickest part of the fish. If it easily flakes and is opaque in color, it should be ready to serve.

Broil the fish if necessary. For crispier skin, remove the fish from the oven and adjust the rack so the fish sits a couple of inches below the element. Set the oven to broil and place the fish on the oven rack. Broil until the skin is crisp, sizzling, and golden brown. Watch it carefully to ensure it doesn’t burn.

Remove from the oven and enjoy with your favorite sides.