A few sprigs of fresh thyme (or rosemary or bay leaf)
A few sprigs fresh basil and coriander
For the vinaigrette
4tbsps olive oil
Juice of ½ lemon
A handful of cherry tomatoes
A couple of capers
Around 3 green and 3 black olives (I prefer olives with the stone and I cut 3–4 olive petals around the stone)
Method
Heat your oven to 200°C, Gas Mark 6.
Descale the fish with a knife (or a potato peeler). Even if the fishmonger has already done this, check it again with a knife. Check the fish has been gutted properly and wash under cold water.
Make a paste using the Knorr Fish Stock Cube, the olive oil and the lemon juice.
Season the Fish by rubbing the paste inside the Fish and then outside – always go from head to tail, so that you don’t spike yourself.
Put some thyme into the cavity of each Fish, or rosemary or a bay leaf if you prefer.
After about 2 minutes, transfer the pan to the top shelf of the oven for about 12 minutes until cooked through.
Make the vinaigrette by mixing the oil and lemon together with the tomatoes and olives.
Take the Fish out of the oven, squeeze a little lemon juice over it while it’s still bubbling in the pan then simply lift them onto a big plate.
Pour the vinaigrette over the Fish and then add some fresh basil and coriander on top.
Put the platter in the middle of the table and let people help themselves just as we do in Italy.
Remember, tomatoes are often kept in the fridge, but to obtain the best flavour place in a bowl and leave at room temperature. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
