When you buy the fish whole, the insides of the fish's belly should already be removed and the fish should be scaled, however, ask if this has been done.

Start by preheating the oven to 450F.

Next, prep the fish by slicing three slits diagonally across both sides of the fish.

Drizzle olive oil over both sides of the fish and massage it in lightly then season the fish liberally with sea salt and freshly ground pepper.

You can go heavy on the seasoning as the fish will absorb it nicely but the skin will later on be removed.

Lastly, cut thin lemon slices and add them to the slits as well as the belly. The more lemon, the better!

Once the oven is at 450F, roast the fish for 10-15 minutes then flip the fish and let it roast for another 10 minutes.

The roasting time will differ depending on the size of your fish.

Once the meat is opaque and flaky, it is ready.

While the fish roasts in the oven, cook the rice and prepare your cucumber salad.

Add 1 cup of uncooked rice to your pot then add 2 cups of water. Cover the pot and cook on medium-low heat until the water as been absorbed.

Thinly slice the cucumber or use a mandolin and add to a bowl with cut veggies, I used yellow and orange bell peppers.

Next, add the finely chopped cilantro and the juice of a lime or lemon.

For the dressing I mixed the apple cider vinegar, agave or honey, and extra virgin olive oil in a bowl with a whisk and drizzled it over the salad.

Mix the salad and let the flavors mingle while the fish finishes cooking.

Once the fish is cooked, let it cool a bit before handling.

After it has cooled (about 4-5 minutes), use a spoon and fork to gently remove the skin and lift the meat from the bones. This is the fun part!