Step 1

Preheat the oven to 180°C (350°F). Line a baking tray with foil and brush with a little of the olive oil.

Step 2

Thoroughly wash the fish inside and out and pat dry with paper towels. Cut off the fins and discard. Place the fish on the oiled foil.

Step 3

Put a sprig of rosemary, a sprig of sage and 2 sprigs each of thyme and parsley, into the body cavity of each fish. Halve the lemon and cut one half into slices, then tuck 2-3 slices into each fish along with the herbs.

Step 4

Arrange any remaining herbs and lemon around/over the fish. Drizzle the fish with a little more oil.

Step 5

Brush another piece of foil with olive oil and place over the fish. Scrunch the edges of the top and bottom foil sheets together to seal and create a foil parcel around the fish.

Step 6

Bake at 180°C (350°F) for 25-30 minutes until the fish is cooked through and comes away from the bone easily. If necessary, cook for a few more minutes to ensure the fish is cooked through.

Step 7

Discard the skin, bones, herbs and lemon, and serve.