Serves 4

1 whole fish, about 1.1k, scalded and cleaned
10ml / 2 tsp coriander seeds
4 garlic cloves, sliced
10ml / 2 tsp harissa sauce
90ml olive oil
6 plum tomatoes, sliced
1 mild onion, sliced
3 preserved lemons or 1 fresh lemon
Plenty of fresh herbs, such as bay leaves, thyme & rosemary
Salt and ground black pepper

75ml light tahini
Juice of 1 lemon
1 garlic clove, crushed
45ml / 3 tbsp finely chopped fresh parsley or coriander
Extra herbs, to garnish

1. Preheat the oven to 200C / 400F, Grease the base and sides of a large shallow ovenproof dish or roasting tin.

2. Slash the fish diagonally on both sides with a sharp knife. Finely crush the coriander seeds and garlic with a pestle and mortar. Mix with harissa sauce and about 60ml / 4 tbsp of the olive oil.

3. Spread a little of the harissa, coriander and garlic paste inside the cavity of the fish. Spread the remainder over each side of the fish and set aside.

4. Scatter the tomatoes, onion and preserved or fresh lemon into the dish. (Thinly slice the lemon if using fresh). Sprinkle with the remaining oil and season with salt and pepper. Lay the fish on top and tuck plenty of herbs around it.

5. Bake, uncovered, for about 25 minutes, or until the fish has turned opaque – test by piercing the thickest part with a knife.

6. Meanwhile, make the sauce. Put the tahini, lemon juice, garlic and parsley or coriander in a small saucepan with 120ml water and add a little salt and pepper. Cook gently until smooth and heated through. Serve in a separate dish