1 Serve of Mistress of Spice Chermoula paste (see below)

1kg of fresh white fleshed fish, filleted and boned

vegetable oil for deep frying

some plain flour for coating the fish in before frying (optional)

Put the Chermoula into a large glass or plastic bowl. Add the fish and gently stir, make sure that all the pieces of fish are covered well. Allow this to marinate for as long as possible. 2 hours at least but overnight is even better.

When you are ready to cook this, you can either lightly dip each piece of fish into the flour before frying, which will give a crispier result, or you can fry with just the good, thick coating of Chermoula. In either case, heat the oil until very hot. Fry the fish in batches for about 1-2 minutes on each side depending on the thickness. If the pieces have been coated in the flour they should go a golden colour. Do not overcook the fish, it should break apart easily and be soft when poked.

Remove from the pan and drain on paper towel before serving with a rich roast pumpkin and spinach salad.

To make the Chermoula paste, combine 3tsp of the Mistress of Spice Chermoula spice blend with 2 cloves of garlic, 1 finely chopped onion, 3tbsp oil, salt, 50ml lemon juice, and 1 cup fresh coriander and 1 cup of parsley. (You can change the fresh herbs to suit your mood, or what is in the fridge.)