Baked Red Snapper

Blend the coriander, parsley, tomatoes, hot pepper, garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth.

Make deep slashes in the fish, then marinate it well with the mixture, ensuring it’s spread into the slashes.

Place the marinated fish in the fridge for at least two hours before baking.

Preheat the oven to 200°C, then bake the fish for half an hour or more, depending on the fish size.

Serve the fish with rice or roasted potatoes.

You can make a simple side sauce by mixing garlic, coriander, red chili, olive oil, and lemon juice, seasoned with salt and pepper.