PREHEAT THE OVEN to 220°C. Cut 1 lemon into 6 wedges. Sprinkle sea salt in the cavity of the fish. Tear dill and place it in the cavity, along with the lemon wedges.

On a large baking tray, spread a 1cm-thick layer of table salt. Place the fish on top of the salt and cover it with the rest of the table salt. Sprinkle 1/4 cup water over the salt; this will help to form the crust.

Bake the fish for 25 minutes. Set it aside to rest for 10 minutes. Break the crust from the top of the fish (most likely, the skin will come off with it).

Remove any remaining skin and discard. To fillet the fish, draw a line down the spine and remove the flesh in large chunks. Break the spine at the head and tail and remove. Take the fillets from the second side.

Divide the fish among the serving plates (about 180g per serve) with a dollop of aioli on the side. Drizzle with olive oil and finish with a squeeze of lemon over the fish and a generous grind of pepper.