Method

• Tips on roasting a whole fish – firstly check that it is fresh – eyes bright and full, fresh sea smell, firm to hold (not floppy), bright red gills
• Preheat oven 210C Allow about 350g per person Slash fish lightly on angle across belly a few times this allows even cooking and also it’s a great way to impart flavour into the flesh
• Roughly chop herbs such as parsley, chervil, fennel, dill or thyme with a little lemon zest and fill the cavities where you have slashed, also rub inside the belly
• Drizzle either with oil or even better Bouchee’s lemon drizzle; sprinkle the skin with sea salt flakes and a little cracked pepper
• Line a roasting tray with tin foil, rub over a little oil or butter and place whole fish side down
• You can either encase the fish in a foil type bag so it roast-steams or leave it open so the fish gets a lovely crispy skin and golden colour (the choice is yours)
• Allow about 15 minutes if fish is portion size of 350g or 20- 40 depending on size and thickness of fish
• To check if done lightly press on flesh it will start to give a little or take a little peek where you have slashed it
• Serve with fennel and potatoes roasted together with a few fennel tips torn and sprinkled over , or chop some rocket through a little homemade mayonnaise, rocket pesto, salsa Verdi or simply with plenty of fresh lemon and a sprinkling of salt