2 whiting, each about 700 g (1 1/2 Ib), gutted and cleaned
salt and pepper, to taste
2 tbsp (30 ml) chopped fresh coriander
1 cm (1/2 inch) piece fresh root ginger, peeled and finely chopped or 1.25 ml (1/4 tsp) ground ginger
grated rind and juice of 1 lemon
1 garlic clove, skinned and finely chopped
1 small yellow pepper, cored, seeded and cut into thin strips
1 small red pepper, cored, seeded and cut into thin strips
1 onion, skinned and thinly sliced
2 sticks celery, trimmed and finely chopped
3 tbsp (60 ml) olive oil
fresh coriander sprigs, to garnish
salt and pepper, to taste
2 tbsp (30 ml) chopped fresh coriander
1 cm (1/2 inch) piece fresh root ginger, peeled and finely chopped or 1.25 ml (1/4 tsp) ground ginger
grated rind and juice of 1 lemon
1 garlic clove, skinned and finely chopped
1 small yellow pepper, cored, seeded and cut into thin strips
1 small red pepper, cored, seeded and cut into thin strips
1 onion, skinned and thinly sliced
2 sticks celery, trimmed and finely chopped
3 tbsp (60 ml) olive oil
fresh coriander sprigs, to garnish
method
1. Season the fish inside and out.
2. Mix together the coriander, ginger, lemon rind and garlic and press into the cavities of both fish.
3. Put fish in a baking dish or roasting bag with vegetables.
4. Sprinkle with the olive oil and lemon juice
5. Cover and cook 100% (High) 10 minutes, turning dish 2 or 3 times.
6. Stand 45 minutes, Garnish and serve.
2. Mix together the coriander, ginger, lemon rind and garlic and press into the cavities of both fish.
3. Put fish in a baking dish or roasting bag with vegetables.
4. Sprinkle with the olive oil and lemon juice
5. Cover and cook 100% (High) 10 minutes, turning dish 2 or 3 times.
6. Stand 45 minutes, Garnish and serve.
serving amount
serves 4
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