Before cooking make sure the fish is properly descaled – your fish monger should be able to do this for you.
At home after cleaning the fish, pat dry with kitchen towel paper and cut the fish deep to the bone diagonally 3 times on each side before seasoning.
- In an oven safe plate, melt the butter in a preheated oven.
- Remove the melted butter from the oven. Add the garlic, vegetable stock and chill. Mash the stock cube and mix ingredients for an even mix marinade.
- Rub the marinade on the fish evenly filling the cuts.
- Marinade for 1 hour to overnight, this is entirely up to you. I put in the oven straight away.
- Thinly slice the lemons and layer them at the base of your baking tray before the fish. This will prevent the fish sticking to the base. It will also give it a lemony flavour – squeeze out the juice from the lemons if you do not want the lemony taste on you fish.
- In a 250ºC preheated oven, put your fish in a baking tray. Cover with foil and cook for 25 minutes. Covering with foil will ensure the fish cooks without getting burnt at the top. Another tip to ensure the foil does not stick to the fish (if your baking tray is very shallow) put sliced lemons at the end of each fish, this will prevent the foil being in direct contact with the fish.
- After 25 minutes or when the finish is cooked, remove the foil and cook for another 5 minutes for a crispy but not burnt cook.
- Drizzle over the fish the cooking juices (optional) for more flavour.
- Serve to your liking. I severed with fried yam and spicy tomato spinach.