Preheat the oven to 210/220 °C

Using fish that is completely thawed is important.Place the fish on a baking tray and use kitchen tissue paper to dry the fish.

Sprinkle the fish seasoning and lightly dab it over the fish. Do not turn/flip the fish over, it's very delicate and can fall apart. Add the olive oil and using your fingers gently dab it into the fish.

White wine Pour a little white wine into the tray from the side making sure it doesn't disturb the top of the fish. The wine adds flavor, keeps the fish moist, prevents it from drying out completely and helps create delicious pan juices!If you not a wine drinker, use fish stock or water.

Bake for 12 to 15 minutes or just until it flakes easily when you pick on it with a fork.

Remove the fish and rest on a plate.

Not necessary but suggested: Add about a tablespoon of butter into the remaining juices of the pan with a little more fish spice and let this melt. Pour it over the fish when serving but make sure that the fish has rested for at least 2 to 3 minutes before serving.