Coconut Baked Snapper

Coconut Baked Snapper

Ingredients (serves four):
1 snapper of about a kg or so, scaled and gutted
400 ml coconut milk
100 ml dry white wine
juice of 1 lime
50 ml light soy sauce
2 fresh red chillies, seeded and finely sliced
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh coriander
salt and cracked black pepper

Method:
Score each side of the snapper with 5 or 6 parallel cuts and lay it in an ovenproof shallow dish. Season with a little salt and lots of pepper.
Mix together the coconut milk, wine, lime juice, soy sauce and chillies. Stir in the herbs and pour over the fish.
Cover with cling wrap and marinate in a fridge for about 4 hours, turning the fish over halfway through.
Preheat the oven to 190 degrees C. Take the fish out of the marinade and wrap loosely in foil, spooning over with marinade before sealing the parcel. Put the fish on a clean ovenproof dish and bake for 30-40 minutes until the flesh flakes away from the bones.
Serve with plain boiled rice.