1 – 2 ½ pound cleaned whole fish (red snapper or bass works well) Gutted, gills removed and scaled

1 Lime sliced in half then sliced into 1/8 inch slices

3 cloves garlic

Fresh herbs, I like oregano or sage

Salt and pepper

1 tablespoon olive oil

Preheat the oven to 400 degrees.

Wash your fish then pat dry with a paper towel. Make 3 diagonal slices ½ inch thick on the bias. Season each incision with a slice of lime, fresh herbs and salt and pepper. Place the cloves of garlic in the belly cavity the season the entire fish with salt and pepper. Place the fish on a sheet pan rubbed with olive oil or if you have a rack use it on the sheet pan. Drizzle the fish with a little olive oil then bake for 35 minutes until fully cooked.

Serve cooked whole fish with light soy or Ponzu sauce. The whole fish makes a great presentation

I like serving my whole fish garnished with sliced green onions and lots of Basmati rice and scrambled eggs.