1 Cutting board, 1 Tablespoon, 1 Small knife, 2 Small bowls, 1 Sieve, 1 Salad spinner, 1 Large knife, 1 Kitchen twine, 1 Casserole dish, 1 Paper towel
1 Place dried tomatoes in a small bowl, cover with hot water and soak for 10 minutes. Drain and squeeze out excess moisture, then chop coarsely.
2 While the tomatoes soak, rinse fish and pat dry. Season flesh side lightly with salt and pepper and spread with mustard.
3 Rinse limes in hot water, wipe dry and cut into thin slices.
4 Trim arugula, rinse and spin dry. Rinse basil, shake dry and pluck leaves. Chop arugula and basil coarsely and place in a bowl.
5 Add tomatoes and olive oil to arugula mixture and toss to combine. Spoon over fish.
6 Sandwich fish with coated side touching and tie loosely with kitchen twine.
7 Spread half of the lime slices in a baking dish. Set fish on top and cover with remaining lime slices. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-20 minutes. Serve immediately.