Whole Baked Fish
1 whole fish (snapper, trout or travelly work well)
Salt & pepper
3 lemons, sliced into rounds about 2mm thick
Finely sliced cucumber, radishes and spring onions, to serve
Preheat oven to 160 degrees.
Ask you fingermonger to clean the fish for you, or if you are feeling up to the challenge (or possess the skills), remove the innards and clean out the inside of the fish.
Rub fish with olive oil, salt and pepper. Place a few lemon slices inside the fish.
Wrap in alfoil and bake for about 20 minutes, or until flesh is just cooked. (If using snapper or trout, or trevally, increase the cooking time about 5 minutes as they tend to be bigger, fattier fish).