small bunch of flat leaf parsley, roughly chopped, to garnish
couscous, to serve
1 teaspoon saffron threads
2 teaspoons water
2–3 garlic cloves, chopped
1 red chilli, deseeded and chopped
1–2 teaspoons cumin seeds
1 teaspoon sea salt
4 tablespoons olive oil
juice of 1 lemon
small bunch of coriander, finely chopped
To make the sauce, place the saffron in a small bowl with the measurement water and leave to soak for 5 minutes. Using a pestle and mortar, pound the garlic, chilli, cumin seeds and salt to form a coarse paste. Gradually whisk in the oil and lemon juice, then stir in the coriander and season with pepper. Tip in the saffron water and mix well.
Make 3–4 slashes on both sides of each fish, place on an oiled grill pan and brush with a little of the sauce. Cook under a preheated hot grill for 4–5 minutes, then turn, brush with a little more sauce and cook for 3–4 minutes, or until cooked through.
Meanwhile, heat the remaining sauce in a small saucepan. Place the fish in a serving dish, spoon over the sauce and garnish with the parsley. Serve with couscous.