Rinse fish quickly under running
water. Drain and dry
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!