Ingredients:
· 4 whole fish, gutted and cleaned, tails still on

· 1 bunch fresh coriander

· ¼ cup extra virgin olive oil

· 2 tbsp lime juice

· 3 cloves garlic

· 2 tsp salt

· 1 tsp paprika

· 8 thin lemon slices

Method
Preheat the oven to 200°C. Line a shallow baking pan with aluminum foil. Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.

Combine coriander, olive oil, lime juice, garlic, salt and paprika in a blender; pulse until mixture is a soft paste. Spread coriander-garlic paste on each fish, pressing the paste into the scored sections. Place two lemon slices on each fish. Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.