Indian Spiced Snapper

One of the earliest fish dishes that I cooked was this snapper.
This is a quick and easy dish to whip up and it's full of fabulous flavour!
Have all the ingredients ready and you're set to go.

Ingredients:
2kg snapper, cleaned, scaled, gutted

extra virgin olive oil
8 garlic cloves, sliced

4 tsp garam masala

4 tsp ground cumin

1 tsp turmeric

2 tsp fennel seeds

3 tbsp sea-salt flakes

3 tsp freshly ground black pepper

2 lemons, sliced

extra 1 lemon, halved

mango chutney, to serve

Method:
* Preheat oven to 190C. Using a knife score the fish 2-3 times on each side. Rub fish with oil then insert garlic into cuts.
* Combine garam masala, cumin, turmeric, fennel, salt and pepper in a bowl. Rub spice over fish then drizzle with oil.
* Put fish on baking paper. Put slices of lemon inside fish cavity and a few on top. Squeeze over extra lemon.
* Roll edges of paper and seal tightly. Put parcel on foil and roll up to seal. Put on large oven tray and bakes for 40-45 minutes.

* Remove fish from oven and rest for 5 minutes before opening. Serve fish parcel partially open with chutney and rice or naan.

Recipe by Karen Martini.