Method

• 1.
  Preheat oven to 200°C.
• 2.
  Pat fish dry inside and out with paper towel. Make 3 deep diagonal scores on both sides of each fish, across the thickest part. Season, rubbing into the scores and skin. Sprinkle salt flakes inside the cavity of each fish, then stuff with a sprig of each of the herbs, one-third parsley and a few slices of lemon.
• 3.
  Heat half the oil in a frypan over medium heat. Add garlic and cook for 1 minute or until fragrant. Pick leaves from remaining herbs, then add to pan with mushroom. Cook, stirring occasionally, for 5-6 minutes or until golden and softened. Set aside for 10 minutes to cool.

• 4.
  Place 2 sheets of baking paper twice the length of the fish on a clean work surface with the long edge facing you. Divide the mushroom mixture evenly between each sheet, placing in the centre. Top with remaining lemon slices. Place a fish on top of each, then pour over lemon juice and drizzle with remaining 2 tbs oil. Fold paper over each fish, tucking the ends in and crimping edges with your thumb and forefinger to completely seal.
• 5.
  Roast for 25 minutes or until the skin and flesh can be easily lifted off the spine with a knife. (Be careful, as steam will escape when opening the parcel.) Remove from oven and set aside, still wrapped in baking paper, for 5 minutes to rest.
• 6.
  To serve, you can transfer the fish to a long oval plate, drizzling the juices and mushrooms over the top, but I prefer to place them right on the plate, as they are, still sitting in the paper.