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Moroccan green fish curry (with snapper)

Anna Gare cooks up a treat for Lucky Oceans ...

1 roasted red pepper, skin & seeds removed
3 cloves garlic
1 red chilli
3 tsp coriander seeds ground
3 tsp cumin seeds ground
¾ cup coriander (50gms)
¾ cup italian parsley
10 mint leaves
pepper
½ a preserved lemon (or you can use rind and flesh of 1 small lemon, but discard pith)
¼ cup olive oil

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Blitz all curry paste ingredients together in processor to smoothish consistency
Preheat oven 180C.
Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste)
Using a big frying pan, sauté onions in olive oil and then push to side of pan.
Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
Garnish with fresh coriander and a squeeze of lemon.
Best served with rice or couscous.