So I got me these here 3 girls Gordini. Got a major. 99% sold in stores normally purified from the scales.

Now, very important point. Fish needs to be gutted, and as for Bram, you need to be very careful cutting so not to burst the gall bladder (I had a bad experience, the fish was terribly bitter), it can be easy to distinguish when you cut a fish: it is yellowish with black patches. Cut it with ordinary scissors.

Then remove the tail, fins on the sides and near the head.

Then vertebrates fins, be careful - they are very prickly.

Then wash the fish and make small cuts. Insert the lemon slices. Do not forget that in the sections tightly clamped slices of lemon serve as a tool for improving the heat transfer. Then sprinkle with coarse salt and a small amount of black pepper. I'm still on top sprinkle with dry thyme.

In the oven the fish was at my 28-30 minutes. It was quite large, so you need to look at weight. The main thing is not to overdo it, because fish is lean and easy to dry.