| 1 | Preheat the oven to gas mark 5, 375°F, 190c. |
| 2 | Wash the herbs and remove the stalks from the parsley. |
| 3 | Chop the parsley leaves coarsely and put them on one side. |
| 4 | Chop the parsley stalks, celery leaves and thyme and mix with the bay leaves. |
| 5 | Stuff the cavity of the fish with this mixture. |
| 6 | Oil a large sheet of kitchen foil and put a line of lemon slices into the cavity and arrange the rest of the lemon long the top of the fish. |
| 7 | Season with salt and pepper. |
| 8 | Sprinkle generously with the parsley leaves and wrap the fish loosely in the foil, but make sure the edges of the foil are tightly sealed. |
| 9 | Put it in the oven and bake for 45 minutes. |
| 10 | to serve, unwrap the foil carefully - there will be a wonderfully herby, lemony, cloud of steam - and remove as much of the liquid that has formed around the fish as possible. |
| 11 | You can serve that as a sauce on its own or boil it up briefly with either a knob of butter or a couple of tablespoons of double cream to make it rich and special. |
| 12 | lay the fish on a serving dish and serve with new potatoes. |
