The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 whole fish (gutted, such as gurnard)
1 packet of couscous
1 large bouquet of coriander
4 cloves of garlic
1 tsp chopped red chilli
1 red pepper (seeded and chopped)
1 tblsp cumin
2 tblsp fresh lemon juice
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.