Ingredients

Serves 4-6

1 onion sliced
1stick of celery sliced
1 x 3kg snapper cleaned and scaled
2 lemons
200ml verjuice
2½ tablespoons olive oil
Sea salt
Freshly ground black pepper

Paste:
2 cloves garlic, crushed
1 teaspoon freshly chopped ginger
1 teaspoon freshly chopped chilli
1 tablespoon coriander leaves
1 tablespoon freshly chopped flat-leaf parsley
1 tablespoon freshly chopped dill leaves
½ cup dried breadcrumbs
100ml olive oil
Sea salt
Freshly ground black pepper

Method

Preheat the oven to 200°C. Scatter the onion and celery in a large baking dish and lay the fish on top.

Using a sharp knife, make 3-4 incisions into the flesh of the fish on one side, about 1cm deep. Turn the fish over and make 3-4 more incisions.

To make the paste, combine all the ingredients using a large mortar and pestle.
Rub the paste into the fish, making sure it penetrates the incisions. Slice one of the lemons and arrange around the fish. Cut the other lemon in half and squeeze over the juice. Drizzle the verjuice and oil over the fish, then season with salt and pepper.
Bake for 30 minute, basting every so often with the juices from the bottom of the dish.

Touch with your finger to check whether the fish is cooked through - it should be firm but not springy.

Take the baking dish directly to the table and allow your guests to serve themselves.