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1
Brush a large sheet of foil with a little of the olive oil.
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2
Place the fish in the middle, sprinkle lightly with salt and rub with the remaining oil.
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3
Sprinkle the cavity of the fish with a little salt and put in the lemon slices.
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4
Wrap in a loose parcel, twisting the foil edges together to seal it.
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5
Wrap the head and tail separately in another piece of foil.
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6
Bake the fish in an oven preheated to 400F for 45 minutes, or until done.
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7
To test for doneness, cut into the thickest part and check that the flesh flakes and has turned white right through.
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8
The head and tail should come out of the oven after 20 minutes.
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9
For the sauce, cut away the crusts from the bread (it should now weigh about 3 ounces) and soak the slices in water.
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10
Blend the pine nuts to a paste in the food processor.
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11
Then add the bread, squeezed dry, lemon juice, and garlic and blend well.
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12
Add a little salt and about 3 to 4 tablespoons of cold waterjust enough to blend to the consistency of thick cream.
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13
Serve the fish cold, covered with the sauce, and with the head and tail in place.
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14
Decorate with a pattern using pine nuts that have been fried gently in a drop of oil until slightly colored, or with parsley, and with lemon slices cut into half-moon shapes.
