Preheat oven to 180°C. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt. Brush fish with extra oil and bake for 25 minutes or until just cooked. Set aside on tray.
Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Add garlic and ground coriander, and cook for 1 minute or until fragrant. Add fresh coriander and half the capsicum, and cook for a further 3 minutes or until capsicum has softened. Stir in lemon juice and 250ml water, bring to the boil, then remove from heat and set aside.
Pour coriander sauce over fish and return to oven for a further 10 minutes or until cooked through. Serve scattered with remaining capsicum on a bed of parsley leaves with lemon slices, Lebanese bread and rice.
As seen in Feast magazine, Issue 9, pg77.
Photography by Derek Swalwell.