Spiced fish

 Ingredients

    1 big fish, 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

    2 red chillies, finely chopped

    flat-leaf parsley, Lebanese bread and brown rice

Preparation

1- 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.

2- 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.

3- 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.

4- 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.

H.Zoghib