Pre-heat the oven to 200C. Prepare two squares of aluminium foil large enough to completely weap each fish and spray with a little olive oil on the shiny side. Mix together the softened butter, garlic and lemon juice. Rinse and pat the fish dry, including inside the body cavity. Lay each fish in the centre of its piece of aluminium foil, on the shiny side. Season with salt and pepper inside the body cavity, then spread half the butter inside each fish. Lay the onions on top of the butter inside each fish's body cavity and top the onions with a flat-leaf parsley. Make 2 slashes in the skin on the top surface of each fish. Sprinkle the skin of the fish with salt and wrap each fish in its foil parcel.
Kitchen Fact: The safe internal temperature for cooked pork is 145Â° Fahrenheit. All cuts of pork, with the exception of ground pork, should be cooked to an internal temperature of 145Â°F, and the temperature should be measured at the thickest part of the meat not touching any bone.
As for how much to cook your pork, go by temperature, not color. The USDA recommends that pork be cooked to an internal temperature of at least 160 degrees, though chefs like Jonathan Zearfoss, culinary arts professor at the Culinary Institute of America, advocate for less. âFrom a purely aesthetic standpoint, I think 145 is well past the desirable temperature,â he says.