1kg firm white fish fillets, such as ling, snapper or blue grenadier
Juice and rind of 1 lemon
Juice and rind of 2 limes
3 cloves garlic, peeled and chopped finely
1 tablespoon mixed herbs
Salt and pepper, to season
Preheat a fan forced oven to 220°C. Line a large roasting pan or casserole dish with tin foil, ensuring it comes far enough up the sides so the juices will not seep out.
Remove any bones from the fish and cut into even fillets. Arrange in a single layer in the prepared pan. Combine the lemon and lime juice in a small jug and pour evenly over fillets. Scatter over the chopped garlic, rind and herbs and season well with salt and pepper.
Alternatively, wrap each fillet individually. Fish will turn opaque when cooked
Bake in preheated oven for 12-15 minutes. Test the fish is cooked by inserting a fork into the thickest part of the fillet; the flesh should be white and flake apart easily.
Serve with homemade chips and salad.
If the sauce is too tarty, try baking the fish with thin whole slices of the lemon and limes rather than using the juice and rind.
As a guide, cook 200g of fish per person if adjusting serving quantities of this recipe.
Cook your chips for 30mins at the same oven temperature, adding fish into the oven towards the end of the cooking time.