2 whole fish, about 1lb each - scaled, gilled and gutted (have your fishmonger do this for you)
2 cloves garlic, minced
1 tbsp salt
1 tsp sugar
1 lemon, juiced
½ cup red wine vinegar
¾ cup extra virgin olive oil
2 bunch scallions, thinly sliced
1 bunch parsley, chopped
½ tsp red chili flakes
Pre heat oven to 375 degrees.
Add garlic into medium sized bowl and massage with the salt and sugar. Let sit for a few minutes. Add lemon juice, mix and let garlic marinate in lemon juice. Add red wine vinegar and olive oil, whisk till well combined. Add more salt to taste, if needed.
Add scallions and parsley to oil and vinegar mixture. Let sit and begin preparing the fish.
Pat fish dry with paper towel, before drizzling generously with oil, salt and pepper. Put fish inside oven in the middle rack. Set timer for ten minutes.
Check fish after ten minutes, cook longer if necessary. Fish is done when internal temperature reaches 145 degrees or when fish flakes apart easily, flesh turns from translucent to opaque.
Transfer fish to plate and top with chimichurri. Garnish w/ fresh parsley and dill and eat it with crusty bread!