SERVES 4

3-4 tbsp extra virgin olive oil
8 fresh, small red mullet (about 600-800g), scaled and gutted
20 seedless green grapes, quartered lengthways
2 hot green chillies, de-seeded and sliced
50g fresh coriander leaves, scissor-chopped
1 tsp ras-el-hanout spice mix (or ground cayenne and cumin, mixed)
1 tsp sea salt flakes, lightly crushed
2 limes, halved or wedge-cut, to garnish

Pre-heat the oven to 230°C, Gas Mark 8

Lightly oil a large rectangular or oval baking dish. Using kitchen paper, wipe clean the prepared fish, inside and out. Push a share of grape pieces, chillies and coriander inside each fish, then set the fish in lines in the dish. Mix together the spice mix and salt, and sprinkle over the fish. Slash each fish twice, diagonally. Drizzle over the remaining olive oil. Bake the fish fast towards the top of the oven for 8-10 minutes or until the fish flesh is hot, white and fragrant. Serve 2 fish per person, accompanied by lime wedges and salad or couscous.

FEATURE CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS MARTIN BRIGDALE
APRIL 2008