Coconut Bake Snapper
My husband and I love to cooked fish because of the healthy benefits. I was inspired to used the recipe from "The World Encyclopedia of Fish and Shellfish by Kate Whiteman".
1 snapper, about 1 kg to 2 1/4 lb, scaled
400 ml or 1 1/3 cups coconut milk
7 tbsp light soy sauce
1-2 fresh red chillies, seeded and finely sliced (optional)
4 tbsp chopped fresh parsley
3 tbsp chopped fresh coriander
salt and ground pepper
Lay the snapper in an ovenproof shallow dish and season with a little salt and plenty of pepper. Mix together the coconut milk, wine, lime juice, soy sauce and chillies, if using. Stir in the herbs and pour over the fish . Cover with clear film and marinate in the fridge for about 4 hours, turning the fish over halfway through.
Preheat the oven to 190 C / 375°F. Take the fish out of the marinade and wrap loosely in foil, spooning over the marinade before sealing the parcel. Support the fish on a clean dish and bake for 30 - 40 minutes, until the flesh comes away easily from the bone.