Make your seasoning with the Knorr Fish Stock Cubes and a little olive oil mixed together to make a paste.
Place coriander seeds on a chopping board and crack them with the side of a knife (fresh coriander would burn, hence why we use the seeds). Add to the paste.
Massage the paste on both sides of the Fish and in the cavity.
Place the Fish in a Fish cage, add the bay leaves and cook for around 10 minutes, leaving the skin on to help protect the Fish. Turn over regularly.
Put the oranges on a hot griddle pan to caramelise for about 10 minutes, turning them over regularly.
Place your Fish on a platter. Add some olive oil, some salt crystals, squeeze some of the warm juice from the oranges over the Fish and garnish with fresh coriander.
Garnish the plate with orange pieces and serve.
Did you know that fresh herbs can be frozen? Mint, parsley, chives, and tarragon are all excellent. Simply give them a wash and freeze in a sealed bag or container. When you come to use them simply crumble straight into sauces, rather than as a garnish or in a salad as they tend to be damp once defrosted. For lots more hints and tips to help you to make the most of your food, visit www.lovefoodhatewaste.com
