Method

• Preheat the grill on your oven to hot and place the oven rack about two down (allowing enough room to fit fish)
• Wash the fish under cold water and pat dry
• Using a sharp knife on the dark coloured skin, slash the skin 2-3 times across the fish and then cut another 2-3 times in the other direction
• Lightly drizzle enough oil to coat both sides of the fish
• Place the fish cut side up on a baking tray
• Sprinkle with a little chopped chilli, garlic slivers, and a little of the chopped herbs
• Season well with salt and pepper, a squeeze of lemon juice and place under the hot grill until the skin begins to bubble and the flesh turns from an opaque white to a solid white (about 5 minutes depending on the thickness of the fish)
• Remove from the oven, using a fish slice carefully transfer the whole fish to your serving plate and drizzle over any juices
• Serve with more fresh lemon and crunchy salad