9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled
8 lemons, juice 5 of the lemons and cut the other 4 in half
Extra-virgin olive oil, for dressing the fish
Salt and freshly ground pepper
4 ounces thyme sprigs
10 sprigs parsley, roughly chopped
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