Take a couple of the clementine slices and place in the belly of the fish, along with 1/3 ginger and the coriander
Place 3 slits along each side of the fish and rub over with salt, pepper and the oil
Lay out a sheet of foil and place 2 slices of clementine and 1/3 of the ginger on the sheet.
Lay the fish on top and cover with the remaining clementine and ginger.
Wrap the foil so the fish is well sealed and cook on a hot barbecue for 15 minutes, this could take less or more time depending on the heat so make sure you open the foil to check it after ten minutes.
Serves with some barbecued new potatoes and heaps of fresh salad.