Baked coriander and ginger snapper
1 whole, cleaned baby snapper
1 tablespoon ghee or oil
Slice snapper skin to the flesh on both sides and rub in marinade. Cover and leave sit for 30 minutes.
Place snapper on a baking sheet that is covered with baking paper and roast for 30 minutes at 180 degrees
Top with coriander, fresh ginger and sliced lemon and lime serve with basmati rice and veggie skewers.