INGREDIENTS

INSTRUCTIONS

HERB BUTTER
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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