Swordsy, My way.
First. Clean fish gut only leaving head on.
Stuff with sage, thyme, chopped shallot and lemon flesh, not rind, salt/pepper.
Wrap in page of newspaper as you would a parcel. Soak parcel under cold water 2min, shake off excess water and place at top of hottest oven. Gas 9 for eight mins, turn over for another ten mins.
Cut parcel along top and peel back. skin will stick to paper leaving two fillets exposed. Plate them and serve with Hollandaise sauce. Throw away parcel.
Ron, for pan-fried. Cut off two fillets and rub in salt and pepper. Gently fry in butter and oil for three minutes skin side down, one minute flesh side down. Plate them.
turn up heat and quickly fry a few prawns, capers, juice of whole lemon and dash of Anise or Pernod. Add cream by choice. Pour over fish.
Serve with a good Piesporter Michelsburg.