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1
Place a rack in the center of the oven and preheat the oven to 400 degrees F.
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2
Wash and dry the fish.
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3
Cut a slit along each side of the backbone down the length of the fish.
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4
Place a large sheet of foil on a rimmed baking sheet (or in a large roasting pan).
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5
Pour about 3 tablespoons oil on the part of the sheet where the fish will lie, and set near your work surface.
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6
Rub the fish all over with the lime or lemon juice, then with the salt.
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7
Stuff some of the chutney into the slits and put the remainder in the fishs cavity.
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8
Lay the fish on the foil.
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9
Pour on the remaining 1 tablespoon oil and spread it over the top of the fish.
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10
Wrap the foil fairly tightly around the fish; use another piece of foil if necessary to ensure that the package is well sealed.
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11
Bake for about 30 minutes; time will depend on the size and thickness of the fish.
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12
To test, peel back the foil a little and press on the flesh at the thickest part of the fish.
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13
It should yield a little and feel soft.
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14
The other test is to unwrap more of the fish and test the texture of the flesh; if the flesh flakes with a fork, it is cooked.
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15
Serve the fish warm or at room temperature, with extra chutney alongside as a condiment.
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16
Serve by lifting sections of the top filet off the bone; when the first side is finished, flip the fish over to serve the second fillet.
