I love this quick and easy dish. The flavours of North Africa are a particular favourite of mine and this traditional marinade for fish works particularly well with tabbouleh or just even some plain cous cous.

 Ingredients:

 2 fillets of hake (or any other white fish)

2 cloves of garlic, minced

A pinch of saffron threads, crumbled

2 teaspoons of  ground cumin

2 teaspoons of ground coriander

¼ teaspoon of  chilli flakes

1 tsp paprika

2 tablespoons of finely chopped preserved lemon skin

½ teaspoon of Sea salt

Olive oil

A handful of fresh coriander, roughly chopped

For the yogurt dressing:

2 tblsp Greek Yogurt

Juice & zest of ½ a lime

Method:

To make the chermoula, mix together the garlic, saffron, cumin, coriander, chilli, paprika, preserved lemon, salt and a good glug of olive oil.

To make the yogurt dressing, place the yogurt in a bowl with the lime juice and zest and mix. Season to taste.

1. Preheat the oven to 180˚C
2. Place the fish in a baking dish and pour over the chermoula
3. Cover in tin foil and bake for 20-30 mins, depending on the thickness of your fish.
4. To check it is cooked, gently open a piece of the fish with a knife and check the flesh is opaque
5. Serve the fish in it’s sauce and drizzle the yogurt dressing over.
6. Garnish with the coriander