• 8 mullets, cleaned and scaled (ask the fishmonger)

For the Chermoula (Hassane told us you say ‘Tsar-millah’)

• a few strands saffron
• 3 tomatoes, quartered, seeds removed and pulp cubed
• 3 roasted capsicums (bell peppers), cubed
• 1 small bunch coriander (cilantro)
• 1 small bunch mint sprigs
• 1 small bunch parsley (preferably flat-leaf)
• juice of 1 lemon
• 2 tsp toasted cumin seeds, coarsely crushed in a mortar
• freshly ground pepper and salt
• olive oil

Preheat the oven to 180°C (350°F/Gas 4).

Prepare the chermoula: soak the saffron in 3 tbsp warm water. Combine all other ingredients. Lastly, stir in the saffron threads with the moisture and season the chermoula with salt and pepper.

Place the mullets in a greased roasting tin, cover with half of the chermoula and place in the hot over for approx. 7 minutes. Once the fish is cooked, pour the other half of the sauce over it and serve with bread and a green salad.