|90.00 ml||fresh chillies — 573|
|sea salt and freshly ground black pepper|
|2.00||fish — large whole|
|30.00 ml||olive oil|
|1.00||garlic — whole bulb, separated into cloves|
|300.00 g||cherry tomatoes|
|1.00||fresh dill — or fresh fennel|
|lemon — quartered|
Preheat the oven to 220 ºC.
Season the olive oil generously with salt and pepper and use to brush the fish (cleaned and gutted and head and tail reserved) inside and out.
Pour the other quantity of olive oil into an oven pan, add the garlic and bake for 5 minutes.
Remove from the oven and place the fish on top of the garlic in the pan.
Roast for 10 minutes, then add the cherry tomatoes and roast for another 30 to 40 minutes or until the fish is just done. (Test by inserting a fork into the thickest part of the fish if the flesh comes loose easily from the bones the fish is done.)
Arrange the fish on a large serving platter and surround with the roasted garlic cloves and cherry tomatoes.
Finish with fresh sprigs of herbs and lemon quarters.
Serve with freshly baked Italian bread spread with garlic paste squeezed from the roasted garlic cloves.