Wipe the cleaned fish with a kitchen towel to dry it. Next, rub Olive Oil into the skin and cavity. Season well all over with generous grindings of NOMU Seafood & Fish Grinder, salt and pepper. Slice the lemon and place inside the belly with a handful of fresh lemon thyme.

Cook the fish in a hot oven (200ºC) for approximately 20 minutes or on the bbq until just cooked. Do not overcook!

Serve with crème fraiche baby potatoes and caramelized lemons (see Notes).

Notes:

• CARAMELISED LEMONS
  Cut 3 lemons in half, dip the cut sides into sugar and fry cut side down in a non-stick pan until browned and caramelized. Take care not to burn them.
• CREME FRAICHE BABY POTATOES
  Boil organic baby new potatoes until cooked but still firm. Drain and place back into the pot. Add a knob of farm butter, a dollop of crème fraiche, salt and pepper. Replace the lid, give it a good shake and leave covered for 10 minutes.