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Please don't

-Preheat your oven to 180°C/350°F/gas 4.
-Peel an onion and finely slice with the tomatoes and lemon.
-Roughly chop some dill and parsley (stalks and all).
-Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs.
-Season my cavity and skin with sea salt and black pepper.
-Stuff my cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
-Roast me for 25 minutes, or until just cooked through.
-Serve me with samphire.

Please don't

-Preheat your oven to 180°C/350°F/gas 4.
-Peel an onion and finely slice with the tomatoes and lemon.
-Roughly chop some dill and parsley (stalks and all).
-Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs.
-Season my cavity and skin with sea salt and black pepper.
-Stuff my cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
-Roast me for 25 minutes, or until just cooked through.
-Serve me with samphire.