Baked Barramundi and Potatoes with Chermoula

Ingredients

• 2 whole baby barramundi, cleaned and scaled (approximately 450gms)
• 6 medium sized sebago or carisma potatoes, washed and skins left on
• ½ cup Bertolli Extra Virgin Olive Oil Originale
• 1 bunch coriander, stems and leaves
• 4 cloves garlic
• 3 tbs lemon juice
• Zest of 1 lemon
• 1 ½ tbs ground cumin
• 1 tsp ground coriander
• 1 tsp ground chili
• 1 tbs sweet paprika
• 1 1/3 tsp fine salt
• 1 tsp ground black pepper
• Bertolli Extra Virgin Olive Oil Originale
• Coriander leaves
• Lemon wedges