Ingredients

Instructions

  1. Pre-heat the oven to gas mark 6/400F/200°C
  2. Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
  3. Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
  4. Make slashes diagonally across the fish, about 4 cuts on each side.
  5. Place the fish in an oiled roasting tray and brush lightly with some of the oil.
  6. Grate the zest of 1 lime and squeeze the juice.
  7. In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
  8. Cut the remaining 2 limes in 4s and place alongside the fish.
  9. Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
  10. Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
  11. If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
  12. Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
  13. To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!