CHERMOULA ROASTED WHOLE RED SNAPPER WITH SPICED ISRAELI serves 6

Step 1: Chermoula

¼ cup roughly chopped fresh ¼ cup roughly chopped fresh parsley 1 tablespoon roughly chopped 1 whole chilli, roughly chopped (seeds optional) finely grated zest of 2 lemons ¼ cup lemon juice 2 teaspoons sweet smoked Spanish 1 teaspoon ground 1 teaspoon ground coriander 1 teaspoon sugar 1/3 cup sea and freshly ground

Place all the ingredients except the salt and pepper in a food processor or similar. Process into a rough puree, taste and season accordingly with the sea salt and black pepper.

Step 2: Chermoula-Marinated Snapper

1 x 2-3kg whole red snapper, scaled and gutted

Make 3 slashes through to the bone on each side of the fish. Place in a large oiled roasting dish. Rub liberal amounts of the chermoula into the scored flesh on both sides as well as inside the gut cavity. Place in the fridge to marinate for at least a couple of hours. Keep the remaining chermoula for later in the recipe.

Step 3: Spiced Couscous

50g butter 1 cup finely diced 1 ½ tablespoons minced garlic finely grated zest of 2 lemons pinch of dried chilli flakes ½ cup currants pinch threads, soaked in 1 tablespoon tepid water juice of 1 orange 1 ½ tablespoons sweet smoked Spanish paprika 250g couscous 2 ½ cups boiling chicken stock or water 1 tablespoon butter 1/3 cup finely chopped parsley sea salt and freshly ground black pepper

Place a large saucepan on medium-low heat. Add the butter, onion, garlic, lemon zest, chilli flakes and currants. Sweat for 20 minutes, stirring occasionally, until the onion is soft and golden. Add the saffron and its soaking water, orange juice and paprika. Cook for another 5 minutes.

Add the couscous and stir through, then add the boiling chicken stock or water. Place the lid on the saucepan and cook for 8-10 minutes. Once cooked and all the liquid is absorbed, add the butter and parsley. Fluff up the couscous with a fork and season with sea salt and black pepper to taste. Serve immediately or cool then refrigerate and reheat before serving later.

Step 4: To Cook and Serve sea salt and freshly ground black pepper lemon halves

Preheat the oven to 180ºC. Cover the roasting dish containing the marinated snapper with tinfoil and place in the hot oven. Roast for 30 minutes, then remove the tinfoil, brush the snapper with the remaining chermoula and place under the grill to caramelize the presentation side of the fish. Remove from the oven and set aside to rest for 5-10 minutes.

Reheat the couscous in the microwave or in a stainless steel bowl covered with tinfoil and placed over a double boiler. Once hot, check the seasoning before dishing out onto a platter.

Serve the snapper in the roasting dish or carefully transfer onto another platter. Season with a good pinch of sea salt and black pepper. Toss a few lemon halves around the fish and serve immediately with the couscous on the side and plenty of dissecting tools like tongs and spatulas.