Try this baked fish in a flavoursome sauce.


  • 1 whole fish (gutted, such as gurnard)
  • bay leaves
  • salt, pepper
  • coarse sea-salt
  • cinnamon
  • 1 packet of couscous
  • 1 large bouquet of coriander
  • salt
  • 4 cloves of garlic
  • water
  • 1 tsp chopped red chilli
  • 1 red pepper (seeded and chopped)
  • 1 tblsp cumin
  • 2 tblsp fresh lemon juice
  • olive oil


  • First rub the fish all over with olive oil, salt and pepper: do this inside too, and place bay leaves inside.
  • Roast in a medium hot oven for about twenty minutes, or, depending on size, until completely cooked.
  • Make the Chermoula by first chopping the coriander and then crushing it with the garlic cloves and salt; transfer to a blender and pulse with the other ingredients and around 3-4 tablespoons of olive oil to bind.
  • Moisten the couscous with water, allow to inflate, then warm in a pan over a low heat. When the water is fully absorbed, place in an oven for a few minutes to complete the cooking.
  • Season with fresh coriander, salt, cinnamon and a few knobs of butter or olive oil.
  • When fish is ready serve at once with the chermoula over and around it and the couscous on the side.

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