The combination of coriander and mint with lemon and ginger makes it very refreshing in summer months either as a starter or as a main meal with salad. No matter what your cooking skills are, you can’t go wrong with this recipe. It is more popular among kids (even the fussy ones) in my household compared to the fish with red marinade. I have to just go easy on the spice level when serving kids.
Make 3-4 slits on the flat surface at both sides without cutting the fish through and through.
Crush all marinade ingredients along with ½ tbsp oil in a food processor or a grinder to make a thick paste.
Try not to use more than a couple of sips of water while grinding the mix.
Rub the marinade in the slits and on the surface of the fish.
Heat rest of the oil in a shallow frying pan.
Alternatively you could bake it in a preheated oven at 180 degree Celsius for 30-40 minutes.
The fish can be basted with the rest of the oil a couple of times while baking to avoid it sticking on the baking sheet or the pan.
Make sure you have flipped the side midway through cooking in the oven.