3-4 fresh snapper filets
1/2 cup tamari
1 Tbsp. sesame oil
1 tsp. fresh grated ginger
1 Tbsp. dijon mustard
1 Tbsp. honey
1/4 cup sliced spring onion
Juice of 1 lemon
In a large bowl, whisk together the marinade ingredients. Marinate the fish for up to 30 minutes in a covered bowl or in a large snap-lock bag.
Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper.
Remove the fillets from the marinade. Reserve the marinade.
Lay the fish, skin-side down, on the lined tray and bake for 15-20 minutes or until cooked to your liking.
Drizzle the fish with the remaining marinade and serve with chilli, coriander and lime wedges.