Gayden Bishop sent a fish recipe that sounded really good and I tried it last night with 12 small bass fillets (under 13 inch fish).  It turned out well with only 3 small pieces left, so well that I decided it should be shared on the Bitespot.

Ingredients:

4-6 white fish fillets (I used 4 really meaty cod fillets, which were about 3in x 5in)

3 inch piece of fresh ginger (peeled and cut into chunks)

1 or 2 hot chilli peppers  (I used 2 very small, quite spicy birds eye chillies)

4 or 5 medium garlic cloves

4 tablespoons lemon juice

A few grates of finely grated lemon zest

3 tablespoons olive oil

1 heaping teaspoon ground cumin

1 heaping teaspoon ground cilantro (or coriander)

1 tablespoon water

Salt and pepper to taste

Place all ingredients except fish in the Cuisinart and pulse until smooth. Place fish in a bowl and pour the mixture over the fish, making sure that each fillet is happily dredged. Cover and let sit for 30 minutes (on the counter or in the fridge—I like to do it at room temp).

Pre-heat the oven to 350F. After the fish has marinated, line a roasting tin with tin foil, arrange the fish fillets in the middle of the tin foil (close but not touching) and pour marinade over the top. Cover with another sheet of tin foil, and roll the edges together so you have one big parcel. Bake in the oven for 25-30 mins (depends on the size of your fish!).

Spoon the juice over the fish and serve. Works with chicken breasts too.