Recipe(tried): Here are 2 recipes for you...

Michelle here are 2 of my favourites for you,hope you like them......

BAKED YELLOWTAIL PORTUGUESE STYLE
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Serves:6
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just over 2lbs yellowtail fillets, or any firm game fish fillets, skin
removed and cut into bite-sized portions
3 Tbls lemon juice, fresh
1/3 cup olive oil, extra virgin
2 to 3 cloves garlic, fat, crushed
1/4 cup coriander leaves, fresh, chopped
1 chicken stock cube
1 to 3 whole chillies, finely chopped
seasoned flour
1 lb baby potatoes, cut into quarters lengthways and steamed
1/4 cup tomato pesto
1/3 cup and 1 Tbls dry white wineSprinkle fish with lemon juice and allow to stand for a few minutes. Place
oil, garlic, coriander, chicken stock and chillies in a food processor and
blend to a paste. Sprinkle the fish with seasoned flour and toss to coat.
Blend in the paste. Allow to stand for 15 minutes. In the meantime, steam
the potatoes until just tender and toss in the sundried tomato pesto to
coat. Place the fish in a buttered oven-proof dish. Carefully pour the wine
into the side and top with the potatoes. Bake at 220 C(425f) for 20 to 25
minutes.
YELLOWTAIL OR KABELJOU BIRJANI
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Serves:4 to 6

1Tbls garam masala
1 Tbls biryani masala
2 tsps ground turmeric
1/3 cup sunflower oil
1 cup rice, (uncooked)
1 1/2 tsp ground turmeric
1 cup green or brown lentils, (uncooked)
1 1/2 lbs yellowtail, or kabeljou,(or any firm fish you like) cut into 1
inch pieces
2 onions, chopped
2 tsp fresh root ginger, grated
1 Tbls garlic, crushed
8 curry leaves
2 leaves bay leaves
3 sticks cinnamon
2-3 chopped tomatoes, skinned
2 Tbls chutney
lemon juice, to taste
4 ozs butter, for finishingPreheat oven to 160C.(325F) Mix first three spices with 4 Tbls oil and use
to coat fish. Leave to stand for 1 hour. Cook rice covered with a lid in 2
cupsl water, the 1 1/2 tsp turmeric and1 tsp salt. Cook lentils, covered
with a lid in 2 cups water until soft. Prepare a large frying pan by
spraying lightly with a non-stick spray. Heat remaining oil in pan. Fry fish
on both sides to seal. Remove from pan and fry onion until soft. Stir in
ginger, garlic, curry leaves bay leaves and cinnamon sticks. Add tomatoes
and chutney, simmer for 2 minutes and replace fish. Check seasoning and add
lemon juice. Check seasoning of rice and lentils. Layer the rice, the
lentils and all the fish mixture in a large ovenware dish. Layer on the
remaining lentils and top with remaining rice. Dot with butter, cover with
foil (shiny side towards the food) and bake in preheated oven for 45
minutes.