River Cottage

1. Make sure each fish is nice and dry, inside and out.

2. Season the fish on the inside with salt and pepper.

3. With a sharp knife, make 4 incisions along the flesh of each fish, into which insert a bay leaf.

4. Season the whole fish on both sides, then oil lightly.

5. Bake on an oiled baking tray in a wood fired oven or a conventional oven heated to 200°c for approximately 8 minutes, until the flesh is slightly blistered.

6. To test if the fish is cooked, insert a knife into the flesh around the backbone, which should slide easily off the bone and be completely opaque.

7. Serve with lemon wedges.

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