- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: easy
- black pepper
- 8 potatoes, peeled and thickly sliced
- 1 tbsp olive oil, plus extra for drizzling
- 2 onions, chopped
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 5 cloves
- 2 pinches of ground cumin
- 2 pinches of paprika
- 5-6 peppercorns
- 2 tsp rock salt
- 2 pinches of coriander seeds
- juice of 1 lemons
- small bunch of flat leaf parsley, half of it finely chopped
- small bunch of coriander, half of it finely chopped
- 6 tomatoes, roughly chopped
- 1 preserved lemons
- 4 bream, scaled and gutted
1. Bring a large pan of salted water to the boil. Add the potato slices and par-boil for 3 minutes; drain.
2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan. Add the onion, green pepper and red pepper and fry for 5 minutes until softened.
3. Place the cloves, cumin, paprika, peppercorns, rock salt and coriander seeds in a pestle and mortar and grind together.
4. Mix together the ground spices, lemon juice, finely chopped parsley and finely chopped coriander to form a paste.
5. Preheat the oven to 190°C/gas 5.
6. Grease a large ovenproof dish with olive oil. Layer in the par-boiled potatoes, fried onion and peppers and tomatoes. Season with salt and freshly ground pepper.
7. Rinse the preserved lemons thoroughly and cut into wedges.
8. Cut a few slashes in each side of the bream. Coat the bream inside and out with the paste.
9. Place 2 lemon wedges and a few sprigs of coriander and parsley inside each bream.
10. Place the bream on top of the vegetables in the oven-proof dish. Drizzle generously with olive oil.
11. Bake for 25-30 minutes, until the fish are cooked through.
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