Baked fish with chilli and ginger

Place fish on a large sheet of foil – shiny side in – make sure the foil is double the size of the fish.
Mix chilli, ginger and 3/4 of the coriander together.
Lay fish lengthways on one side of the foil.
Season the cavity of the fish and poke in a bit of the chilli mixture.
Drizzle fish with lemon juice and olive oil, and season well.
Scatter remaining chilli mixture over fish.
Wrap fish in foil.
Create a dome with the foil, securing the sides well so that the juices don’t escape.
Bake fish in a preheated 220 °C oven for 20 to 30 minutes.
Carefully unwrap – don’t burn yourself on the steam.
Scatter with remaining fresh coriander and serve immediately with jasmine rice, some lemon wedges and salad.