-
1
This is really simple.
-
2
First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 5cm/1 inch intervals on both sides.
-
3
This allows flavour to penetrate the fish and lets the fishs juices come out.
-
4
Preheat the oven to 200 degrees C/400 degrees F/gas Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it.
-
5
Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray.
-
6
Use one that will fit all 4 fish quite snugly (or you can use two smaller trays).
-
7
Place the fish on top top to tail.
-
8
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in.
-
9
Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each.
-
10
Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish.
-
11
To check whether theyre done, take the tip of a knife and push it into the thickest part of the fish.
-
12
When done, the flesh will easily pull away from the bone.
-
13
Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad.
-
14
Then you can come back to the fish.
-
15
Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish.
-
16
Lovely!
