Nice, I took the fillets off mine, skin on. Rubbed the skin with salt pepper, thyme, rosemary, lime zest, garlic, a bit of chilli and a bit of olive oil that had all been crunched up. And chucked it on the grilled plate, nice crispy skin and very moist flesh, bloody delicious.

Sounds great. Might have to do the big pinky fillet that way, it won't fit in the baking dish!

realy i cant see why you need to add stuff to fish if it tastes great already. each to their own i spose , those recipies do sound nice tho. 

The point is that keeping the skin on keeps the flesh so damn moist, most people would just pull the skin off, so why not add to the skin flavourwise and make it crisp. Tastes lovely.

I rekon a good recipe can make a great fish taste even better. That's why chef's all over the world use them I guess..

I'm with the Faulkners. A beautiful fish like snapper has it's own natural taste. I cooked the one I caught at Easter last week wrapped in foil with abit of butter I had to fight the rest of the family off with a fork just to get a taste. 

I'm with Russ and Sea-Kem, you spoil good textured fish by drowning it an spices. Might as well eat a tea spoon of spice, rinse your mouth and have a bite of fish.

Don't even believe in breadcrumbs, used to work in a butcher shop and you'd be surprised what was hidden under the crumbs

I agree somewhat, In this case it was primarily the crispy skin that was flavoured, and the flesh was au natural, but kept so moist from the skin.

For sure, I'm not really into breadcrumbing fish, a few herbs make the skin plenty tasty though!

agree, see it all the time, it may look nice etc, but personally prefer it as simple as to get the full flavour of the fish

I love simple fresh fish but I think mixing it up can be great for a change. One of my mates raves about his Dhu fish pasta. About the only thing that I think must be eaten natural is oysters.