Step 1

Prep: Preheat oven to 200°C / 390°F (180°C fan). Line a tray with baking / parchment paper.

Step 2

Quick fish marinade: Sprinkle fish with salt and drizzle with lime juice. Leave in fridge while making paste - just 10 minutes is fine.

Step 3

Turmeric Curry Paste: Place ingredients in a container that fits a stick blender. Then blend with stick until smooth, using extra water if needed until it is a paste consistency (ie. can be slathered on fish).

Step 4

Slather and bake: Smear paste onto surface of fish (not underside). Bake for 15 minutes until the internal temperature is 55°C/131°F (medium, just cooked but not raw at all, very juicy).

Step 5

Rest: Remove from oven and remove fish from tray (otherwise it keeps cooking). Rest 3 minutes, serve over rice with Sambal Tomat (below) and extra fresh coriander.

Step 6

Sambal Tomat Topping: Heat oil in a non-stick pan over medium heat. Add tomato, chilli and salt. Sauté 2 minutes until tomato is slightly softened. Stir through coriander, serve over fish.