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Fish Harrah

Spicy whole fish with capsicum, fresh coriander and chilli

Fish Harrah


2Kg Whole Fish, cleaned
2 Tbsp Vegetable Oil
5 Garlic Cloves, crushed
1 Tbsp Ground Coriander
2 Bunches Coriander, roughly chopped
1 Red Capsicum, finely chopped
3 Large Lemons, juiced, extra Lemon slices to serve
2 Red Chillies, finely chopped
1/4 Cup Fresh Flat Leaf Parsley, roughly chopped


  1. Preheat oven to 180C.
  2. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt.
  3. Brush fish with extra oil and bake for 25 minutes or until just cooked. Set aside on tray.
  4. Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat then add garlic and ground coriander, and cook for 1 minute or until fragrant.
  5. Add fresh coriander and half the capsicum, and cook for a further 3 minutes or until capsicum has softened.
  6. Stir in lemon juice and 250ml water, bring to the boil, then remove from heat and set aside.
  7. Pour coriander sauce over fish and return to oven for a further 10 minutes or until cooked through.
  8. Serve scattered with remaining capsicum on a bed of parsley leaves with lemon slices.

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