Seasoning:
½ teaspoon Garam Masala
2 cloves odorless Garlic with Lemon
1cm piece of ginger, chopped finely & crushed
Salt and Pepper to taste
1 teaspoon tumeric powder

Freshly squeezed lemon juice to serve.

With a sharp knife, make diagonal vertical slashes, about 2cm apart on each side of the fish.

Mix all seasoning ingredients well.  Spread over fish and into the slashes on both sides.  Wrap in aluminium foil and refrigerate for several hours or overnight.

Heat oven to about 375ºC, unwrap fish and fill the gut cavity with chopped onion.  Rewrap fish in the foil.  (make sure the shiny part of the foil is closest to the fish) and place the fish in a baking tray in the oven.  Reduce the oven temperature to 220ºC and bake for about 45 minutes or until the fish is cooked.

Serve with fresh lemon juice sprinkled over, rice or potato fries, salad and Lebanese bread.  Enjoy!