Snoek - cooking recipe

Ingredients

1 cleaned and butterflied snoek
500 g back bacon
1 orange
1 bunch fresh coriander (dhania)
olive oil
salt

Preparation

Place fresh butterflied snoek on lightly oiled tin foil, flesh facing up.
Lightly salt the flesh.
Squeeze the juice of 1 orange onto the snoek.
Chop all of the coriander (dhania) and cover the flesh completely.
Cover the coriander with bacon strips placed flat on top like a blanket.
Drizzle with olive oil.
Cook for 15 - 20 minutes (depending on the thickness of the flesh) in closed tin foil at 180 degrees celcius, and then open the tin foil and grill the bacon for a few minutes until crispy.