12 Tablespoon, cut into 6 equal pieces (1 1/2 Sticks)
Fresh mint sprigs
4 (For Garnish)
Cut the head and tail off the fish.
Slit open the belly from the head end to about three quarters of the way toward the tail.
Under cold running water, clean the fish thoroughly.
Lay the fish on a board.
Using a very sharp filleting knife, cut the fish open.
Turn it skin-side down, and fillet it off the bones.
Skin the fillets and cut into 6 pieces.
Put the pieces of fish on a baking sheet and top each with a piece of butter.
Bake in a preheated 425° oven for 5 minutes.