Scale, clean and gut the fish thoroughly – or ask your fishmonger to do this for you. Wash the fish and pat dry. Mix together the oil, lemon juice, salt, pepper and herbs in a bowl (not aluminium). Add the fish and leave to marinate for at least 1 hour, turning them from time to time.
Lift out the fish, reserving the marinade, and pop them under the grill. Cook for about 10–15 minutes, depending on their size, basting them with the remaining marinade and turning them occasionally. Serve with lime wedges – they also look good served on a bed of spring onions.
© 1991 Keith Floyd estate. All rights reserved.