Corriander Fish - 4 lb sole, flounder, rock cod, or any other whole white fish - 8 cloves garlic - 3 hot chillies (optional) (or cayenne) - 1" piece ginger - 1 medium bunch coriander - 1 teaspoon coriander seeds - 1 teaspoon brown sugar - 1 teaspoon turmeric 1/2 teaspoon black mustard - 1/2 teaspoon fenugreek seeds - 1 teaspoon salt - 1/2 cup lemon juice - 1/2 cup vegetable oil - 2 cups chopped onion - 1 cup chopped tomato - 1/2 tsp garam masala Preheat oven to 400F. Wash and pat fish dry. Sprinkle 1 teaspoon salt inside filleted fish opening and set aside. Blend garlic, chilli, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste. Add some water if needed. Fry onions until they are soft and golden brown. Add the blended masala and cook until most of the liquid is gone and it starts to leave the sides of the pan. Add the tomatoes and garam masala. Fry for 2 minutes more and remove. Coat one side of fish, place 1 1/2 cups of the above filling inside fish. Close the opening, spread the rest of the masala over the fish, cover tightly and bake for about 25 minutes. Grill for 1-2 minutes and sprinkle on the remaining coriander. Enjoy.