If your fishmonger is as nice as ours, he’ll be really happy to fillet a lovely piece of white fish for you…
Pre-heat the oven to 190˚c and line a baking tray with some greaseproof paper… brush the paper with a tiny amount of Olive Oil
Put a couple of handfuls of Semolina on a large plate, and season really well with Maldon Salt and Black Pepper. Mix the seasoning into the Semolina
Lightly dust the Fish with the Semolina, patting the Semolina in a little so that the whole fillet is evenly covered
Place each piece of Fish (skin side down) on the banking tray and very very lightly, brush with a little Oil
Bake for 7 – 10 minutes (or until the fish is just starting to flake, but is still very moist – don’t overcook it)
Serve with some chopped fresh Chives and Parsley and some Red Onion Dressing
[To make the Onion Dressing, mix 1 tbsp Olive Oil, 1 tsp Dijon Mustard, the juice of half a Lemon and a quarter of a very finely diced Red Onion... use as a kind of salsa]