Name: Grilled red snapper with couscous and charmoula
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4–6 red snapper fillets, about 160g each; For the charmoula; 4 spring onions, deseeded and finely chopped; Bunch of coriander, leaves only, chopped; 1 tsp chopped garlic; 175ml olive oil; 3 vine ripened tomatoes, peeled, deseeded and chopped; 3 tbsp mint leaves, finely chopped; 4 tbsp coriander, finely chopped; 1/2 cucumber, peeled, deseeded and diced; 1 red pepper; 1 red chilli, deseeded and chopped; 2 tbsp mint leaves; 2 pinches of ground cumin; 1 tsp ground coriander; Pinch of saffron strands; Handful of leaves to garnish; For the couscous salad; 1 tsp tomato puree; 1 tsp red wine vinegar; 1 1/2 tsp olive oil; 150g couscous; 250ml chicken stock

1) Preheat the oven to 200C/ Gas 6. Place the red snapper on a baking tray and bake for 20 minutes. Transfer to a bowl, cover the bowl tightly with cling film and leave until cool enough to handle. Peel away the skin, then halve, deseed and chop.

2) Check over the red snapper fillets for pin bones, while you heat up a griddle pan. Oil the fish fillets, and then season with salt and pepper. Place the fillets, skin side down, on the griddle pan and cook for about 3 minutes. Carefully turn the fillets

3) Pile the couscous salad on to warmed plates and top with red snapper. Squeeze some lemon juice over the fish and drizzle plenty of charmoula around. Serve at once.

To make the charmoula:
1) Place all the ingredients in a food processor and blend to a paste.

For the couscous salad:
1) Mix the tomato puree, wine vinegar and olive oil together in a large bowl and stir in the couscous along with some seasoning.

2) Bring the stock to the boil and pour over the couscous. Cover with cling film and leave to stand for 15 minutes.