Baked Moroccan Sea Bream

INGREDIENTS:

1 whole bream per person
2 Tbsp of ground cumin
2 Tbsp of ground coriander
½ tsp of turmeric
1 Tbsp paprika
½ tsp of ground fennel
1 tsp of chilli flakes
4 cloves of garlic
1 medium onion
Salt and pepper
2 Tbsp of chopped fresh coriander
½ lemon zested

METHOD:

Preheat the oven to 230°C, 210°C fan or gas mark 8
In a liquidiser, mix the onion, garlic, lemon zest, herbs and spices and turn into a paste
Wash and dry the inside cavity of the fish
Score the fish with a sharp knife on both side
Rub a little salt inside and outside
Rub the spice paste all over filling the inside with the remainder
Place the fish on a light oiled grid
Bake for 8-10 minutes depending on the thickness of the fish then turn to grill for a further 5 minutes
Serve with a nice ratatouille and boulangères potatoes.