Prepare each fish, place on separate sheets of tinfoil, season with salt and pepper and rub the skin with the olive oil.

For the stuffing, mash the feta cheese, mix well with the dill, lemon zest and egg and stuff the 2 fish.

Loosely wrap the fish in the tinfoil and bake for 20 minutes.

Serve topped with lightly pickled cucumbers. Make these by slicing cumber and dill and adding to vinegar half an hour before making the fish.