This baked fish recipe uses a whole snapper cooked in a North African chermoula, with red peppers.
2 teaspoons cumin seeds, toasted
1 bunch coriander, washed and roughly chopped
1 large fresh red chilli
4 cloves garlic, peeled and crushed
4 thick slices fresh ginger, peeled
juice of 1 lemon
2 tablespoons water
1 tablespoon paprika
2 slices fresh turmeric, or 2 teaspoons ground turmeric
2 teaspoons salt
½ cup extra-virgin olive oil
1 snapper, 2 kg, cleaned
4 red peppers, roasted, peeled, seeded and torn into fat strips
Combine all ingredients except fish in a food processor and blend to a paste. Score both sides of fish diagonally and rub paste into slashes well. Leave for 1 hour.
Preheat oven to 180°C and oil a baking dish that will fit the fish comfortably. Place fish in dish and surround with red pepper. Bake fish for 45 minutes–1 hour until flesh exposed by slashes is opaque. (More trickily, barbecue fish in a hinged grill. Do not attempt to place fish directly on barbecue grill, as the marinade is inclined to stick.)