Whole fish 2 medium cleaned
Onion 2 medium, cut in wedges
Potatoes 500 g thickly sliced
Tomatoes 250 g small
Olive oil 3-4 tbsp
Juice of lemons 2
Coriander and mint leaves 1 cup chopped
Salt and freshly ground pepper
Garlic, roughly chopped 4 cloves
Method:
* In an oven proof dish, lay the potatoes and onions in a single layer, top with tomatoes. Sprinkle with salt and pepper and drizzle with oil. Wash fish inside and out and cut flesh in three slashes, down to the bone.
* Season well and stuff with coriander and mint, inside as well as in the slashes. Bake vegetables in a medium-hot oven for 20 minutes. Add fish to vegetables, top with garlic and some olive oil. Bake for another 10-15 minutes or until fish is done. Sprinkle with lemon juice before serving.
