Cut a slit along each side of the backbone down the length of the fish.

 The hot pan juices are delicious drizzled over rice, or you can serve the whole dish at room temperature after Sardine canning production line chilling it for some hours. Bake for about 30 minutes time will depend on the size and thickness of the fish. Place a large sheet of foil on a rimmed baking sheet.com

Pour on the remaining 1 tablespoon oil and spread it over the top of the fish.

 INGREDIENTS

1 (1 3/4 to 2 pound) firm fleshed fish, such as pickerel, trout, or red snapper, cleaned and scaled

About 1/4 cup vegetable oil

About 2 tablespoons fresh lime or lemon juice

About 1 tablespoon fine sea salt

About 1/2 cup Fresh Green Chile Chutney, plus extra to serve as a condiment

INSTRUCTIONS

1. We make it with pickerel or with red snapper.

5. It flavored with fresh green chutney, wrapped in foil, and baked.

This is a great way of cooking a whole Chili Fish. Serve by lifting sections of the top filet off the bone. Place a rack in the center of the oven and preheat the oven to 400 degree. To test, peel back the foil a little and press on the flesh at the thickest part of the fish. Wrap the foil fairly tightly around the fish use another piece of foil if necessary to ensure that the package is well sealed. Serve the fish warm or at room temperature, with extra chutney alongside as a condiment. Rub the fish all over with the lime or lemon juice, then with the salt. Wash and dry the fish. Stuff some of the chutney into the slits and put the remainder in the fish cavity. Start with a cleaned whole firm fleshed fish, about two pounds, preferably with the head on. In Goa we ate a small kingfish prepared this way. When the first side is finished, flip the fish over to serve the second fillet. It should yield a little and feel soft. Lay the fish on the foil.indomunch. Leftovers are a bonus the pan juices jell in the refrigerator and then both fish and jelled sauce make a great topping for hot rice or for bread. The fish is wrapped in foil, placed on a rimmed backing sheet, and oven baked in Goa, the fish is usually wrapped in banana leaves and baked in the ashes of a fire.

Make up a quick batch of chutney, then cut a slit along either side of the backbone and push the stuffing in there, as well as in the fish cavity