METHOD
Make three shallow cuts down both sides of each fish. Place in a wide shallow bowl or a deep baking dish and season generously with salt and pepper.
In a small bowl combine the marinade ingredients, then pour over each fish and into the cavities, making sure the fish is very well coated. Marinate for 20-30 minutes.
Preheat the oven to 220 C.
Place the fish and all the marinade in a large baking tray lined with baking paper and roast for 15-20 minutes, then allow it to rest for 2-3 minutes.
Sprinkle a little extra paprika and za’atar over the fish. Combine the pine nuts, parsley and red onion and scatter over the top. Serve with flatbread or steamed rice.
