3 kg snapper or seabass (either pink or grey skinned, gutted and scaled)
for the stuffing:
1 small bunch of fresh coriander (finely chopped)
1 small bunch of flat-leaf parsley (finely chopped)
leaves from 8 sprigs of thyme
zest of 1 lime
juice of 2 limes
4cm (11/2in) piece of root ginger (very finely chopped)
1 hot red chilli (ideally scotch bonnet, de-seeded and finely chopped)
5–6 tbsp olive oil
salt and pepper
for the salsa:
250 g fresh coconut flesh
1/4 tsp caster sugar
juice of 8 limes
zest of 2 limes
2 red chillies (de-seeded and cut into fine slivers)
small bunch of fresh coriander (leaves coarsely chopped)
Preheat the oven to 200ºC (400ºF/Gas 6). Using a very sharp knife, make 3 deep slashes on each side of the fish. Squeeze the juice of a lime all over. Mix all the stuffing ingredients together and stuff it into the slits as well as the cavity.
Set the fish in a roasting tin lined with foil and roast in the preheated oven, uncovered, for 45 minutes, by which time the flesh closest to the bone at the thickest parts should be perfectly white, not at all ‘glassy’ looking.
To make the salsa use a potato peeler, to make wafer-thin shavings of coconut. Mix the sugar with the lime juice, stirring until it dissolves, and toss the coconut with this and all the other ingredients. Serve with the snapper.