Egyptian Fish Tagine

• 900 g/2 lb firm white fish fillets (bass for preference), skinned and cut into 4cm/1½ inch squares
• olive oil

Put the fish in a shallow dish and marinate in olive oil and lemon juice with a pinch of saffron for 30 minutes-1 hour.

Fry the peppers, onions and garlic in groundnut oil until they are almost cooked but still a little crunchy. Now add the tomato passata, stir in the chilli flakes, cumin and a large pinch of saffron and season with salt and pepper. Cook until the sauce has reduced by a