For the Filling

• 14 fresh bay leaves, cut into pieces
• 1 red capsicum bell pepper), seeds removed
• ½ red chilli
• 2 garlic cloves
• approx. 50 ml (1½ fl oz/¼ cup) olive oil
• coarse sea salt

In the food processor, make a coarse paste with the bay leaves, capsicum, garlic and red chilli. Add as much oil as needed for the mixture to stick together.

Score the skin side of the fish fillets a few times and cover with some of the paste. Grease a baking sheet. Place the fish with the filled side up and cook under a hot grill (180°C/350°F/Gas 4) for approx. 8 minutes.

Also possible on the barbecue: to do so cover the other side so that the skin side bakes on the hot grill. Thoroughly grease the skin and do not turn the fish. Bake until done just a smidge away from the highest fire.

Serve with white cabbage salad and cumin.