Roasted Garlic Fish
|Whole fish||3 Pound, cleaned (Such As Bream, Snapper, Whiting, Sea Perch, Cod Or Haddock)|
|Lemon||1 , sliced|
|Red chilies||2 , halved|
|Garlic||7 Clove (35 gm), unpeeled|
|Butter||1 Ounce (30 Gram)|
|Coconut milk||3 Fluid Ounce (1/4 Cup, 90 Milliliter)|
1. Pat fish dry with absorbent kitchen paper. Place fish in a baking dish and fill cavity with lemon slices, chillies and marjoram sprigs.
2. Place garlic in a hot frying pan or comal and cook until skins are charred and garlic is soft. Squeeze garlic from skins into a bowl, add butter and mix to combine. Spread garlic butter over both sides of fish, cover with foil and bake for 40 minutes or until flesh flakes when tested with a fork. Remove foil, place under a hot grill and cook for 3-4 minutes each side or until skin is crisp. To serve, drizzle with coconut milk.