Ingredients

• 2.5 kg - whole fish
• 1 medium onion, chopped
• 2 large cloves of garlic, crushed
• 2 tbsp - corn oil
• 2 tsp - grated ginger
• 1 bunch fresh coriander, coarsely chopped
• 1 tbsp - ground coriander
• 1 tbsp - cumin seeds
• 1 tbsp - mustard seeds
• 1 cup - low fat yoghurt
• 3/4 cup - finely chopped coriander leaves, extra
• 2 limes, cut into wedges
• 2 cups - thinly sliced fresh mushrooms
• 2 tbsp - low fat butter
• .5 cup - finely chopped onion

How to Make Fish topped with fried mushrooms

• Line a large ovenproof dish with aluminum foil.
• Make sure to extend the foil over the edges on all 4 sides.
• Make 4 to 5 slits in each side of the fish. Place the fish on the foil.
• Heat oil in a non-stick pan.
• Add onion, garlic and ginger.
• Stir and cook until onion is lightly browned.
• Add cumin seeds, mustard seeds and ground coriander.
• Stir and cook for 2-3 mins.
• Remove from heat.
• Set aside to cool.
• Puree chopped coriander with the onion mixture and yoghurt.
• Pour the coriander and yoghurt mixture over the fish.
• Turn the fish over to coat well on both sides.
• Cover the fish completely with foil then refrigerate overnight. Next day remove the fish from the refrigerator and leave at room temperature for 30-40 mins. for baking.
• Cover in foil and bake in moderately hot oven for about 50 mins. or until fish is tender and cooked.
• In a small frying pan, combine butter, onions and mushrooms.
• Stir-fry until mushrooms are well browned and slightly crisp.
• Sprinkle the sauteed mushrooms and extra coriander on the fish. Garnish with lemon wedges and serve hot.