Baked Coley with Coriander Ginger - Fishbox

Fishboxer Liz McGregor from Isle of Lewis

Ingredients

Coley portions from your fishbox

Chunk of ginger peeled and grated

1 lime

A handful of coriander

A good glug of olive oil

Garlic

Black pepper and salt

Method

Grate the ginger and lime zest over the fish.

Add the chopped coriander and crushed garlic

Pour a good glug of olive oil over the fish to coat

Season with black pepper and salt

Leave the fish to marinate in the fridge for about half an hour. ( if you have time )

Roast in a pre- heated, medium/hot oven for approximately 20 mins until cooked.

Serve with squeezed lime juice all over the fish as it comes out of the oven.