Tilapia

I jerked it.
That means I used the Jamaican Jerk Seasoning in the bottle. I added ONLY 1 tbsp of canola oil to cover the skins of the fish. Then I baked it at 350 F for 38 minutes covered and then 10 minues at 400 F uncovered for that browny crust to form.
I used the whole fish because I like the bones.
Americans have to be careful though, because I think they are more used to bonless fish fillets.
A bone in the throat is not a nice thing to have to deal with.