To make marinade, combine all ingredients. Place fish on a tray and rub half the marinade over skin and inside cavity. Reserve excess marinade. Refrigerate fish for 2 hours.
Preheat oven to 200C. Transfer fish to 2 greased roasting pans. Bake fish, regularly basting with reserved marinade, for 1 hour or until fish is just cooked and flakes with a fork.
Combine dates, orange zest, preserved lemon, coriander and mint. Spoon over fish and serve with pita bread.
* From delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens
Preheat oven to 200C. Transfer fish to 2 greased roasting pans. Bake fish, regularly basting with reserved marinade, for 1 hour or until fish is just cooked and flakes with a fork.
Combine dates, orange zest, preserved lemon, coriander and mint. Spoon over fish and serve with pita bread.
* From delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens