Lemon Baked Fish

INGREDIENTS

• 500g The Meat Club Gurnard Fish Fillet
• 250g cherry tomatoes, quartered
• 1/2 a large brown onion, sliced
• Zest and juice of 1/2 a lemon (about 2 tbsp)
• 3 cloves of garlic, sliced
• Small bunch of coriander, chopped, with the stems and leaves separated
• 2 tbsp ghee
• 2 tbsp olive oil
• 1/4 cup vegetable or chicken stock
• 2 tsp coriander powder
• 1 tsp paprika
• 2 tbsp capers
• Salt & pepper to taste
• 1/2 tsp chili flakes (optional)

PREPARATION

1. Preheat your oven to 190C.
2. Lay the fish in a baking dish and season with salt, then add the cherry tomatoes, sliced onion, lemon zest and coriander. Set aside.
3. In the meantime, prepare the sauce by melting the ghee in a pan, then add the olive oil, garlic and cook for 30 seconds.
4. Add the coriander powder, paprika, lemon juice, stock, capers, salt & pepper, and chili flakes (if using), cooking for a further 1 to 2 minutes.  
5. Pour the sauce over the fish and bake for 20 minutes.
6. Serve with cooked rice and top with coriander leaves.