Whole fish cooked in a banana leaf with mango chutney recipe
 Make fish special by cooking it in a banana leaf, and serve with a fast, flavourful chutney. 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly slicedlarge handful coriander stalks2 x banana leaves or 2 large sheets of foilfine sea salt, to season 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly sliced large handful coriander stalks 2 x banana leaves or 2 large sheets of foil fine sea salt, to season 3 garlic cloves, left whole½ red onion, choppedlarge handful coriander leaves, finely chopped6 small green mangoes (or 2 large mangoes), peeled and thinly sliced1 lemon, zest only1 tbsp mustard seed oil½ cucumber, finely choppedpinch of sugar 3 garlic cloves, left whole ½ red onion, chopped large handful coriander leaves, finely chopped 6 small green mangoes (or 2 large mangoes), peeled and thinly sliced 1 lemon, zest only 1 tbsp mustard seed oil ½ cucumber, finely chopped pinch of sugar Method The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature.Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes.Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. Serve the fish in the banana leaf with the chutney on the side.