Baked Stuffed Fish
This is a Parsi version of a very traditional meal, although every community has its
own method.
Instructions
- Make two deep cuts on either side of the fish and pat with kitchen roll to make sure it is completely dry.
- Rub the fish all over with the salt and lemon juice, and allow to stand for half an hour.
- Dry the fish again, removing any liquid and salt. Lay the fish on tin foil, ready to wrap up after stuffing.
- Stuff the cavity and cuts with the Coriander Chutney. Add the garlic cloves and some of the sliced lemon into the cavity, and spread the remaining chutney over the rest of the fish. Add the lemon slices on top.
- Wrap the fish tightly in the tin foil to make parcels.
- Bake in the oven at 200C/gas 6 for 30 minutes or until just cooked through.