Add the ginger, garlic and herbs, thyme, dill, sage, salt, and blend.
Clean the fish using lemon to reduce the fishy smell.
Make shallow slices on the fish, about 3 - 4 on both sides.
Scoop about half of the pureed mixture into these holes and in the center slit.
Keep the other half to use later.
Completely wrap the fish in foil and place in bottom rack of oven for 45 mins.
Optional: Add ¼ cup of olive oil to a pan on medium heat, then add the pureed mix and stir for 5mins.
Open the foil at the top and leave the fish in for another 5 minutes.
Bring out the fish from the oven and garnish with the sauce or drizzle with olive oil if you don’t want to use the sauce.
Notes
This recipe serves 4 and contains 3g carbs per serving.
You can reduce how much pepper you use in this recipe according to your preference. Or you can omit it altogether.
I use thyme, dill, and sage but you can use any herbs of your choice.
Don't skip cleaning the fish with lemon. This helps to clean the fish and reduce its sliminess, and also cuts down on the strong fishy smell, which might be a bother to some.
The fish has to be wrapped in foil before baking as this helps to trap in the juices and keep them moist.