1 whole tilapia (gutted, scale and cleaned)

1 tbl sp paprika

1 tbl sumac

1 tbl sp honey

1 lemon (zest and then cut half the lemon into wheel slices)

3 garlic cloves (minced)

EVOO

Cracked black pepper

1 bunch parsley stalks

1 brown onion (thinly sliced)

Salt

Spring onion

Preheat oven to 180 degrees Celsius

Score the fish by slicing racing lines vertically along the body, making sure to not cut all the way through, only partially. This will allow the marinade to penetrate.

In a small bowl add the paprika, sumac, honey, lemon zest, garlic, few cracks black pepper, pinch of salt and enough EVOO to just cover everything. Mix together thoroughly with a spoon. Rub the marinade thoroughly into the fish and the cut marks, making sure everything is deeply coloured with it.

Place fish in a tray on top of a couple of onion slices. Fill the cavity with more onion slices, lemon wheel slices from the zested lemon and the parsley stalks.

Chuck it in the oven and cook depending to size. Around 800gm - 1kg I cook for 20 minutes, and just raise the cooking time for anything larger. Try not to go over 30 minutes though.

Allow to rest for ten minutes and serve with a sprinkling of sea salt, leftover lemon juice, drizzle of EVOO and spring onion greens.