Lynne's Baked Coriander Talapia


Mild fish boosted with an Indonesian flair.

Time: 1 hour

2 pounds fresh tilapia

1 cup fresh cilantro

1/2 cup water

1 1/2 tablespoons shredded, unsweetened coconut

1 1/2 tablespoons roasted peanuts

1 teaspoon cumin seeds

1/2 teaspoon salt

1 tablespoon grated fresh ginger

1 large garlic clove

1 or 2 fresh green chili peppers

juice of 2 limes

Wash the tilapia; pat dry.

Season fish with a little salt, black pepper, and lime juice; set aside.

Prepare all the other ingredients as a chutney by blending them into a smooth paste in a blender or food processer, adding a little water if necessary.

Marinate the tilapia filets on both sides with the coriander chutney and let stand for about 10 to 15 minutes.

Preheat the oven to 350 degrees.

Brush a baking pan with a few drops of vegetable oil. Put the fish into the pan and bake for 20 to 22 minutes, or until fish is done.

Serve with rice or grilled vegetables.