Potato Slices (medium sized)
Lemon Slices (thinly sized)
Onion Slices (thinly sized)
Fresh Garlic (grounded)
Fresh Coriander
Fresh Spring Onions (chopped)
Freshly Ground Black Pepper
Robertson's Zesty Lemon Pepper
Robertson's Fish Spice
Salt
Green Chili Paste (green chilies and coriander paste)
Lemon Juice



METHOD

1. Make the marinade by mixing the green chilli paste, some freshly grounded garlic, salt, Robertson's zesty lemon pepper, Robertson's fish spice, lemon juice, black pepper. Mix well together - rub half the mix inside the fish and mix the rest of the garlic with the leftover marinade and coat over the outside of the fish and underneath. 
2. Add lemon and onion slices inside the fish.
3. On a baking tray add a sheet of foil, add the slices of the potato slices and place the fish on top. 
4. On the fish add some onion slices and a lemon slice(s).
5. Top with a lot of coriander and spring onions.
6. Drizzle with olive oil, if you want you can add butter, add some water as well (don't be heavy handed).
7. Close up the fish into a foil bag.
8. Pre-heat the oven on a high temperature, before placing in the oven. Leave in the oven for 195 degrees, keep checking. 
9. When its close to serving around 10 minutes - grill the top to make the outside crispy (if that is what you prefer).
10. Serve hot and enjoy!

I got this recipe from the Cosmopolitan Cuisine VI recipe book, as you can see instead of using full chicken fillet, it was cut up into strips. This can be served with rice and Chinese noodles; but this time it was done with baby veg side dish CLICK HERE to view.

Ingredients:
1 kg chicken fillet [cut into strips]
1/2 cup mint leaves
1 1/2 cup plain thick yoghurt
1 tsp salt
2 tsp ground green chillies
2 Tb olive oil
1/2 cup coriander leaves
1 tsp garlic paste [ground garlic]
2 tsp crushed cumin
1 tsp pepper
3 Tb lemon juice 

• Liquidise mint, coriander, garlic paste, pepper and 1/2 cup yoghurt.
• Add remaining spices, lemon juice and marinate the chicken.
• Add the 1 cup yoghurt and cook in a pot, if you want you can even braai/bbq this chicken and keep basting it with the marinade. 
• Garnish with spring onions and serve.