- Preheat oven to 220°C (425°F).
- Bake fish in an ovenproof dish for about 10 minutes, or until it flakes easily with a fork.
- Remove fish from oven and allow to cool slightly.
- Arrange cucumber slices on fish, overlapping to imitate fish scales.
- Garnish fish with lemon wedges and dill sprigs. Season with salt and pepper to taste.
- Serve with jasmine rice and a tomato salad.
Suggestion for substitution: This recipe can also be made with salmon or steelhead.