Allow one fish per person. Score the skin, then make a foil parcel for each fish with the pleat at the top (scrunch the edges tightly so they don’t leak). Add a handful each of ginger strips, chopped spring onions and coriander leaves. Season well and add 100ml each of coconut milk and white wine, then seal the foil at the top.

Bake in a medium/hot oven for 25-30 minutes, serve with a crisp fresh salad.

The Dorset is famous for its fresh fish – come and see our menu and specials.