- 2x plate size pink snapper or sea bream filleted but keeping the head and tail attached.
- 4-5coriander roots washed / tops reserved for garnish
- 2 garlic
- 1-2 pinches of saffron
- 400gm chopped and peeled tomato
- 1 preserved lime skin only finely diced
- 1 teaspoon cumin
- 1 glass white wine
- Juice of one lime
- 1 teaspoon fresh ginger fresh
- 1 cup chickpeas tinned
- 2 table spoons of olive oil
- 1/2-cup crispy fried onions
Ask your fishmonger to gut, scale and fillet your fish but to leave the head and tail attached so as to just remove the spine and pin bones!
In a mortar and pestle pound the garlic, coriander root, cumin and ginger with a little salt to a fine paste. Then add the tomato, limejuice and preserved lime zest and white wine.
Pour this over your fish and allow to marinate for tem minutes. In a targine or heavy saucepan warm the olive oil. Add the fish and marinade as well as the chickpeas. Bring to a simmer and cook for about 10-15 minutes continually spooning the sauce over the fish. You may need to turn the fish half way through.
Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.