Step 1
Preheat the oven to 200°C (400°F/Gas mark 6).
Step 2
Take your whole fish and pat it dry with paper towel. Season inside the cavity with salt and pepper, drizzle in a little olive oil and stuff with the garlic, lemon and herbs.
Step 3
Score the skin of the fish, being careful not to pierce the flesh. Rub the outside of the fish with a few teaspoons of olive oil and a little salt.
Step 4
Place the fish on a lightly greased baking tray and bake for 20-45 minutes depending on the size of your fish. As a general guide, a fish weighing less than 1 kg (2 lb 4 oz) needs 18-20 minutes, a 1.5 kg (3 lb 5 oz) fish needs around 30 minutes and a fish closer to 2 kg (4 lb 8 oz) needs 45 minutes.
Step 5
Check the fish early and if it’s not cooked, return it to the oven for another 5-10 minutes. It’s ready when the flesh flakes easily and is white rather than opaque.
Step 6
Remove the fish from the oven and serve with sides of your choice and plenty of condiments.
What To Do With Leftovers
Step 7
If you have leftovers, strip the rest of the fish and store it in an airtight container in the fridge. It will last for 2 days, giving you the foundation for dinner over the following night. Make sure you save the frame, fins and head to make stock.
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