Roasted Barramundi with Lemon, Chilli, and Coconut

Ingredients

• 6 centimetre fresh ginger (30g), grated
• 2 cloves garlic, quartered
• 2 tablespoons 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 teaspoons lemon juice
• 2 tablespoons desiccated coconut
• 2 tablespoons olive oil
• 1/2 teaspoon sesame oil
• 600 grams whole barramundi, or snapper
• 1 medium lemon (140g), thinly sliced