Roasted Barramundi with Lemon, Chilli, and Coconut

Ingredients

• 6 centimetre fresh ginger (30g), grated
• 2 clove garlic, quartered
• 2 tablespoon finely chopped coriander root and stem mixture
• 2 fresh small red thai chillies, thinly sliced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 teaspoon lemon juice
• 2 tablespoon desiccated coconut
• 2 tablespoon olive oil
• 1/2 teaspoon sesame oil
• 600 gram whole barramundi, or snapper
• 1 medium lemon (140g), thinly sliced