This divine recipe by Alfredo Caldo Freddo is best created using Bertolli extra Virgin oil.
Preheat oven to 180C. Score the fish skin in a crisscross pattern and season with salt and pepper, on the outside and in the cavity. Place the lemon slices in the cavity.
Combine remaining ingredients and brush over the fish. Place the fish on its belly in a lined baking tin and bake for 30 minutes or until cooked through. Drizzle with oil to serve.