1
Preheat oven to 375 degrees.
2
Stir all marinade/sauce ingredients together in a bowl. Set aside.
3
Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side. Place fish on a large piece of tin foil. Make sure the foil or leaf is big enough to cover/wrap the fish.
4
Drizzle 3 Tbsp. (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the underside cavity. Reserve the rest for later.
5
Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure.
6
Bake the fish (in foil) directly on your oven rack. Or - if you're worried about spillage, place wrapped fish on a baking sheet or tray and place in the oven.
7
Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
8
Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8-10 minutes, or until cooked.
9
To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl .
10
Pour remaining marinade/sauce over fish and return to the oven. Turn oven on "Broil" setting, and broil for 5-8 minutes, or until the fish is nicely browned and crisp-looking (like barbecue fish).
11
Remove from the oven and sprinkle the fish with fresh coriander and basil. Add lemon wedges or slices.
