Method
Rinse fish quickly under running water. Drain and
dry carefully.
With a sharp knife, make diagonal vertical slashes, about
2cm apart on each side of the fish.
Mix all seasoning ingredients well. Spread over fish and into the slashes
on both sides. Wrap in aluminium foil and refrigerate for several hours or
overnight.
Heat oven to about 375ºC, unwrap fish and fill the gut cavity with chopped
onion. Rewrap fish in the foil. (make sure the shiny part of the foil is
closest to the fish) and place the fish in a baking tray in the oven. Reduce the
oven temperature to 220ºC and bake for about 45 minutes or until the fish is cooked.
Serve with fresh lemon juice sprinkled over, rice or potato fries, salad and
Lebanese bread. Enjoy!
