Rinse fish, pat dry, and place on a lightly oiled baking pan. (You may need to use two pans to accommodate all 4 fish.)
Brush fish inside and out with olive oil, and sprinkle with salt and pepper. Stuff cavity of each fish with 2 or 3 lemon slices and 1 parsley sprig.
Bake, uncovered, at 400° for 4 minutes. Turn fish over; cook 4 more minutes.
Turn oven to broil, and cook fish 3 to 5 minutes or until skin blisters and fish flakes easily with a fork. Remove fish from oven, and transfer to serving plates. Drizzle with olive oil, and serve with Salsa Verde, Lemon Aïoli, and Romesco.