Baked whole fish

Under R170 • Serves 4 • Preparation: 15 minutes Cooking time: about 20 minutes • Oven temperature: 220°C

• 800g whole tilapia (or your favourite firm fish), head on

• 30ml olive oil

• 30ml mixed fresh dill, coriander and thyme, chopped

• 2 lemons, sliced

• salt and white pepper to taste

• 30ml garlic butter

• crispy potatoes* and mayonnaise, to serve

1 Preheat the oven. Rinse the fish and pat dry. Make sure all the fins are snipped off and the scales are scraped off properly. Using a sharp knife, score the sides of the fish three times, just through the skin (if the fishmonger hasn’t already done so).

2 Place the clean fish on a foil-covered baking tray and rub generously with oil, inside and out, then season the fish on the outside and inside with the herbs, lemon, salt and pepper.

3 Bake the fish for 15 minutes. Turn it over and bake the underside for another 5 minutes – the flesh should flake easily. Bake for a few more minutes, if necessary. Dot the hot fish with the garlic butter and serve with extra lemon wedges. Feel free to grill the fish for the last few minutes if the skin isn’t as crispy as you’d like it to be.

Tip If the fish is a bit on the small side, prepare two fish rather than letting your family go hungry. Then reduce the cooking time by 5 minutes.

* Rub 800g baby potatoes with olive oil and your favourite spices, then roast them in your air fryer at 200°C for about 20 minutes or until crispy. Shake halfway through the cooking time and serve with the fish.