In an
ovenproof dish, lay the potatoes and onions in a single
layer, top with tomatoes. Sprinkle with salt and pepper and
drizzle with oil. Wash fish inside and out and cut flesh in
three slashes, down to the bone.
Season
well and stuff with coriander and mint, inside as well as in
the slashes. Bake vegetables in a medium-hot oven for 20
minutes. Add fish to vegetables, top with garlic and some
olive oil. Bake for another 10-15 minutes or until fish is
done. Sprinkle with lemon juice before serving.
