• 2 plate size pink Snappers or sea bream filleted but keeping the head and tail attached.

  • 5 Coriander roots washed / tops reserved for garnish

  • 2 Cloves Garlic

  • Salt

  • 2 Pinches of Saffron

  • 400 g chopped and peeled Tomatoes

  • 1 preserved Lime skin only, finely diced

  • 1 teaspoon Cumin

  • 1 Glass white wine

  • Juice of one Lime

  • 1 teaspoon fresh Ginger

  • 1 cup tinned chick pea

  • 2 tablespoons Olive Oil

  • 0.5 cup crispy fried Onion


  • 1.

    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!

  • 2.

    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.

  • 3.

    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

  • 4.

    Need to turn the fish half way through.

  • 5.

    Correct the seasoning, and garnish with the remaining chopped coriander tops and the fried onions.

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