Heat oven to 500 degrees F. Cut 3 or 4 slashes in each side of fish.
Rub fish inside and out with olive oil. Season inside and out with salt and pepper to taste.
Makes sure to get some flavoring into the slashes. Tuck into body cavity fresh thyme, lemon slices and garlic.
Line a shallow roasting pan with aluminum foil (to ease cleanup) and place the fish on a rack in the pan. Roast, undisturbed, until meat is translucent right down to bone, 25 to 35 minutes. Garnish with fresh thyme sprigs. Makes 4 servings.