3–4 skinless white fish fillets, about 175 g (6 oz) each, such as haddock, or monkfish tails, boned
12–16 vine leaves in brine, drained and rinsed
2–3 garlic cloves, chopped
1 red chilli, deseeded and chopped
1–2 teaspoons cumin seeds
1 teaspoon sea salt
small bunch of coriander, chopped
3–4 tablespoons olive oil
juice of 1 lemon
harissa paste (see page 70)
Make the chermoula. Using a pestle and mortar, pound the garlic, chilli, cumin seeds and salt to a coarse paste. Add the coriander and gradually whisk in the oil and lemon juice.
Cut the fish fillets into 3–4 pieces each and place in a non-metallic bowl. Stir in the chermoula and leave to marinate for 10 minutes.
Place the vine leaves on a flat surface and put a piece of marinated fish in the centre of each. Fold over the edges and wrap up into small parcels. Thread onto 4 large or 8 small metal skewers and brush with any remaining marinade.
Cook the skewers over a barbecue or under a preheated grill for 3–4 minutes on each side until the fish is cooked through. Serve with lemon wedges to squeeze over and a dab of harissa paste, if liked.