salty, slightly spicy, aromatic
Slice the white part of spring onion into fine strips for garnish. Chop half of the dill. Rub all of marinade mixture into the fish. Sprinkle with chopped dill and leave for marinate in the fridge for at least 1 hour. Remove the fish from the fridge 15 minutes before baking.
Preheat oven to 220°C. Line a roasting pan with foil. Cut a square piece each of foil and baking paper, 30 cm x 30cm. Line the piece of baking paper on top of the foil. Place the fish at the centre of the baking paper, and then wrap the fish with both the baking and the foil.
Bake the fish for 30 minutes or until rockling flakes easily when tested with a fork. Transfer the fish to a platter and garnish with the rest of the dill and spring onion. Serve immediately. Accompany with the bánh hỏi, boiled eggs, vegetables, herbs and dipping sauce.