Whole fish Preheat the oven to 200°C. Run a sharp knife lightly down the length of the fish twice on each side to create score marks; this will help it to cook evenly and stops the skin from tearing during cooking. Mix together the oregano and lemon in a small bowl with the salt and pepper. Divide the mix in 2 and stuff the gut cavity of each fish. Place the fish onto a baking tray and drizzle with olive oil. Roast in the oven for 15–18 minutes or until cooked. Shellfish and spicy tomato fumet Heat the olive oil to a shimmer in a saucepan. Add the shallots and sauté for 4 minutes or until the shallots are translucent. In a large saucepan, combine the cooked shallots, wine and chilli and bring to the boil. Add the shellfish and steam, covered, for 4–5 minutes until all the shellfish have opened — discard any that remain closed. Remove the shellfish from the saucepan and set aside. Bring the liquid used to cook the shellfish to the boil and add the remaining ingredients, stirring until well combined and a rich sauce is created. Remove from the heat. Place the fish on serving plates. Spoon the fumet on and over the fish and serve with a sliced and toasted bread roll on the side.