Clean the branzino: using fish scissors, remove all the fish fins. With a butter knife, scrape off the fish scales. Rinse the fish thoroughly and pat dry with paper towels.
Lay the clean branzinos on an oven tray lined with parchment paper.
Slice 1 1/2 lemons into 1/4 -inch thin slices. Peel and slice the garlic cloves into thin slivers.
Open the branzinos and season them with salt and pepper. Lay half of the lemon slices inside the branzinos, overlaping them slightly. Place a few sprigs of thyme over the lemon slices, then scatter half of the garlic slivers. Close the fish and drizzle with some of the olive oil.
Place the tray in the oven and bake for 15 to 20 minutes.
Meanwhile, sauté the remaining garlic slivers in olive oil at medium-low heat, removing from the oil when they become soft and golden (make sure they don’t turn brown!)
Remove the fish from the oven and scatter the garlic slivers and the oil they were cooked in over the fish.
To serve, carefully open the fish and remove the central bone, which will come off with the head attached. Plate the filets with some of the garlic slivers and lemon slices, making sure to drizzle some of the flavorful olive oil juice. Optional: add a squeeze of lemon.
Notes
Serve with your favorite side, or with wrinkly potatoes with mojo picón (recipe here)