Get your fishmonger to fillet the Rock Salmon (unless you are a pro with a fish knife, which I am definitely not)
Pre-heat the oven to 200˚c
Line a baking tray with greaseproof paper and brush with a tiny amount of Olive Oil (or Rape Seed Oil)
Place the Rock Salmon fillets skin side down on the tray and brush the tops with a little Olive Oil again
Sprinkle the fish with a good pinch of Maldon Salt and some Black Peppercorns
Bake in the oven for 15 – 25 minutes or until the fish is just cooked (ie still moist, but flaking slightly when prodded with a knife…). It might take a little longer than this…
Serve immediately with a big wedge of Lemon, some kind of Sauté Potatoes and a homemade Tartare Sauce… A handful of Watercress is a good side, or you could go larger with a full on Pea Salad (which was especially delicious with this healthy roasted fish)