Machine / hand blend all the ingredients. Once complete, keep aside.
Rinse fish inside and out under cold running water. Pat dry.
Make 3 shallow cuts, 1 cm-deep, in the thickest part of each side of fillet.
Preheat the oven to 200°C. Place 1 piece baking paper in the centre of 1 piece foil. Place lemon and parsley in the fish cavities and brush the entire fillet with butter. Season with salt and pepper. Wrap foil securely around fish to prevent leakage. Roll up remaining ends of foil to enclose fish.
Test if cooked with a fork. It should be easy to push into flesh and pull to see the flesh is opaque to the bone.
Plate fish and drizzle generous spoonfuls of chilli mojo over.
Under cooked is better than over cooked.
You could also use 1 large (1.5kg) whole fish for this recipe. Cook for 20-30 minutes, turning halfway, or until cooked through.