Whole sea bass with chermoula and Moroccan salsa

Ingredients

For the sea bass

• 3 cloves garlic, crushed
• 1 ½ tsp ground cumin
• 1 tsp paprika
• 1 fresh green chilli, finely chopped
• Handful of coriander leaves, finely chopped
• 4 tbsp lemon juice
• Pinch of salt
• 3 tbsp olive oil
• 1 whole sea bass, scaled and cleaned

For the Moroccan salsa

• 3 medium red peppers, roasted and peeled
• 3 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 60g pitted black olives
• 55g red onion, finely diced
• 3 tbsp coriander, chopped
• 30g golden raisins
• 3 tbsp fresh lemon juice
• 2 tbsp fresh mint, chopped
• 2 tsp grated orange peel
• ½ tsp cayenne