This method is ideal if you have been lucky fishing; it works just as well if you ‘caught’ your fish at the fishmonger’s!
1 whole fish, gutted and scaled. Snapper or squire is ideal.
¼ - ½ teaspoon of each of these spices, depending on the size of your fish: turmeric, cumin, coriander root, chilli.
Lime or lemon, sliced
Salt to taste.
Heat the oven to 180°C. Score the fish several with a sharp knife all the way to the bone, on each side. Lay the fish on a sheet of foil.
Mix the spices and salt together, and rub deeply into the scored fish. Lay the lime slices on top.
Wrap up the foil tightly, place in the oven for 30 minutes or more to cook. The flesh will be soft and break apart easily when cooked.
You can serve it in the foil ‘as is’ or gently carve before serving. Watch out for bones!