Baked lemongrass and coriander fish

Another mouthful of flavor explosions. This is also a very quick and light dish.

Serves 4

4 x 7oz fish fillets, like Chilean sea bass, halibut or cod
Plain (all purpose ) flour, seasoned with salt and pepper. (GF people can use coconut flour)
2 to 3 tbsp peanut oil
2 onions, sliced
2 lemongrass stems, white part only, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp finely chopped red chili
6 fl oz or 3/4 cup chicken stock
13 fl oz or 1 1/2 cups coconut milk
1 very large handful fresh cilantro, chopped
2 tsp fish sauce

Preheat the oven to 350F
Toss the fish fillets lightly in the seasoned flour.
Heat half the oil in a large heavy-based frying pan and cook the fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish

Heat the remaining oil in the pan. Add the onion and lemongrass and cook, stirring, for 5 minutes or until the onion softens. Add the kaffir lime leaves, ground spices and chili and stir for about 2 minutes or until fragrant.

Add the stock and coconut milk and bring to the boil. Pour over the fish, then cover and bake for 20 mins or until tender.
Transfer to a plate.

Stir in the cilantro and fish sauce into the remaining sauce and season to taste.
Pour over the fish to serve

* Kaffir lime leaves are dark green and glossy with a double leaf. They must be shredded very finely as they can be tough.