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Allow 1 portion per person.
Cut portions into two pieces and place in a foil lined roasting pan. Brush the fish with an oil made by blending a selection of herbs such as parsley, basil or coriander with olive oil, a clove of garlic and a squeeze of lemon juice. Any remaining oil may be used as a dressing for the fish once cooked. Bake in a pre-heated oven @180°C/Gas mark 4 for approximatley 10 minutes or until the fish is opaque and flakes easily. Serve with remaining herb oil and seasonal vegetables.
