INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180C/350F/gas 4. Turn each fish on its side and
remove the head. Wash the fish and clean the slits very thoroughly.
With a sharp knife, cut through the skin right round the edge of each
fish, just where the 'fringe' meets the flesh. Be careful to cut
neatly and to cross the side cuts at the tail, or it will be  difficult
to remove the skin later on. Sprinkle the fish with salt  and pepper
and lay them in 5mm of water in a shallow baking tin.  Bake in the
preheated oven for 20 to 30 minutes according to the size  of the fish.
The water should have just evaporated as the fish is  cooked. Check to
see whether the fish is cooked by lifting the flesh  from the bone at
the head; it should lift off the bone easily and be  quite white with
no trace of pink.  Meanwhile, melt the butter, take off the heat and
stir in the freshly  chopped herbs. Just before serving, catch the skin
down near the tail  and pull it off gently (the skin will tear badly if
not properly  cut). Lift the fish on to the hot plates and spoon the
herb butter  over them. Serve immediately with the remainder of the
herb butter in  a warm bowl.  To eat: first eat the flesh off the flat
frame on top; then put your  fork on top, slice your knife underneath
the bone and flip it over  gently on your plate. Lift back the
underneath skin with your knife  and continue to feast on the sweet
flesh. Spoon a little more herb  butter over if necessary.
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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 234
Total Fat: 26.5g
Cholesterol: 123.2mg
Sodium: 121.7mg
Potassium: 372.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 21.1g