2sprigs fresh coriander leavesfinely chopped for garnish
Spicy marinade:
6large garlic cloves
2inchginger
1large red chilli
1tbspred chilli powder
1tbspKashmiri chilli powder
½tspturmeric powder
½tspcumin powder
½tspfennel powder
½tspblack peppercorns
½tspcoriander powder
2sprigs coriander leaves
3mint leaves
1medium ripe tomato; chopped
1tbspapple cider vinegar
Instructions
To prepare the spicy marinade:
Blend all the ingredients into a smooth paste. (Water is not necessary if the tomatoes are ripe enough, but add a few drops if you need to).
To prepare the fish:
Clean the insides of the fish and also de-scale. (I got this done at the Trout farm itself; not an easy feat cleaning this big fella in an apartment kitchen).
Score the fish on both sides; season with salt and rub with lemon juice.
Liberally apply the spicy marinade on both sides and also the insides of the fish. Allow to sit for at least 4-6 hours, overnight is preferable.
Bring to room temperature before roasting in the oven.
Pre-heat the oven to 180°C (fan forced); line an oven proof tray with baking paper. Line the fish with lime slices and place in the baking tray.
Roast in the oven for 35-40 minutes or till done.
Serve on top of the rice and with a side of pickled onions, lemon wedges and garnished with fresh coriander leaves.
Notes
The amount of marinade to be used and cooking times will vary according to the type and weight of the fish used.