If you have a large fish, esp a whole one, here's a nice way to cook it. This works well for 4 to 6 pound fish such as blues or speckled trout.
Clean and dry the fish. Cut slits in the body from top to bottom rough 2" apart. Put some rosemary in there along with a sliver of lemon. In the stomach cavity put some lemon/rosemary. You can use thyme instead of rosemary. Bake at 350 until it's done. I bake mine on foil and loosely cover the fish so it doesn't dry out.
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