FISH FILLETS WITH CORIANDER SAUCE Preparation time: 10 minutes | Cooking time: 25 minutes 6 x 70 g ocean perch fillets 1 small brown onion, sliced thinly 1/2 cup water 1/4 cup dry vermouth 2 tablespoons lime juice 1 small fresh red chili, chopped finely 2 tablespoons sugar 1 teaspoon cornstarch 1 tablespoon finely chopped fresh coriander leaves 1/2 medium red bell pepper, sliced thinly 2 green onions, cut into 2 in lengths 1/4 cup firmly packed fresh coriander leaves, extra

Place fish in shallow ovenproof dish; top with brown onion. Pour over combined water, vermouth and 1 tablespoon of the juice; cover. Bake in moderate oven for about 15 minutes or until fish is tender.

Remove fish; keep warm. Strain and reserve liquid.

Place reserved liquid, chili, sugar and combined cornstarch and remaining juice in small saucepan.

Stir over heat until sugar dissolves. Bring to boil; simmer until mixture thickens. Stir in chopped coriander. Arrange fish, bell pepper, green onion and coriander leaves on serving plate; drizzle with sauce.

Serves 2.

Per serving: 4.8g fat; 347 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks