How impressive does a whole fish look when brought to the table? Snapper is a great fish for this recipe, and ask the fishmonger to clean it for you to save time.
- 1 (about 2.2 kg) whole fish (such as snapper), cleaned
- 2 tbsp vegetable oil, plus extra, to brush
- 6 garlic cloves, crushed
- 1 tbsp ground coriander
- 2 bunches coriander, stems and leaves roughly chopped
- 1 red capsicum, very finely chopped
- 3 large lemons, juiced, plus extra lemon slices, to serve
- 2 red bird's-eye chillies, finely chopped
- flat-leaf parsley, Lebanese bread and brown rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt. Brush fish with extra oil and bake for 25 minutes or until just cooked. Set aside on tray.
Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Add garlic and ground coriander, and cook for 1 minute or until fragrant. Add fresh coriander and half the capsicum, and cook for a further 3 minutes or until capsicum has softened. Stir in lemon juice and 250 ml water, bring to the boil, then remove from heat and set aside.
Pour coriander sauce over fish and return to oven for a further 10 minutes or until cooked through. Serve scattered with remaining capsicum on a bed of parsley leaves with lemon slices, Lebanese bread and rice.
As seen in Feast magazine, Issue 9, pg77.
Photography by Derek Swalwell