Whole fish with rosemary, garlic & parmesan crumbs

Rinse fish thoroughly, drain briefly then pat dry with paper towels. For dressing, mix oil, fennel seeds, garlic, rosemary, salt and lemon juice together in a bowl.

Line a large roasting tin with a piece of tinfoil, then a piece of baking paper, each large enough to wrap around the fish. Put the fish on the paper and spoon over the dressing. Sprinkle with crumbs and parmesan. Firstly wrap fish in paper then foil, without turning it over.

Preheat oven to 200°C and cook fish for about 30 minutes. As a guide, the fish is cooked once its eyeballs turn white but it may be cooked before this, so you need to check by partially unwrapping fish and inserting a knife in the meatiest part; the flesh should nearly be white all the way to the bone. Do not overcook, and remember that it will continue cooking with residual heat.

When cooked, fold back the foil and baking paper and carefully slide fish onto a heated serving platter (or save on dishes and serve in the paper). Serve immediately with lemon wedges.

From Taste magazine, January/February 2010.