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1
Pre-heat the oven to gas mark 6/400F/200u00b0C
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2
Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
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3
Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
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4
Make slashes diagonally across the fish, about 4 cuts on each side.
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5
Place the fish in an oiled roasting tray and brush lightly with some of the oil.
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6
Grate the zest of 1 lime and squeeze the juice.
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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.
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8
Cut the remaining 2 limes in 4s and place alongside the fish.
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9
Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
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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.
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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.
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12
Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
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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!
