Get out your best diet pills because here comes the fat.

1 g (2lb) yellowtail, cleaned with head, fish buttered, and buttered again
4 fresh sage leaves
4 fresh basil leaves
1 sprig fresh rosemary
1 garlic clove,peeled and crushed
3 Tbsp vegetable oil
1 tsp sea salt
1/2 lemon,juice of
1 pepper,any colour
lemon wedges to serve

Pre-heat the oven to 200?C/400?F/gas mark 6 Open out the fish flat, skin
side down. Place the sage, basil, coriander, rosemary and garlic along 1
fillet. Fold the other fillet over to cover the herbs. Using a sharp
knife, make 2 diagonal slits in the skin. Heat the oil in a large
ovenproof frying pan or flameproof baking dish. Place the fish in the
pan, slits side up and cook for 2-3 minutes until the underside of the
fish is golden brown. Sprinkle the salt and lemon juice over the fish and
then the breadcrumbs. Cook for a further 2-3 minutes. Add the whole
pepper to the pan and spoon over some of the juices. Place the pan in the
oven and bake for 20 minutes until the fish is cooked through. Remove
the pepper from the pan, peel off the skin and discard the seeds and
core. Cut the pepper flesh into thin strips and sprinkle over the fish.
Serve with the lemon wedges.