1.Cut about six deep, diagonal slashes in the flesh on each side of the fish. Place it in a wide, non-metallic dish.

2.Put the garlic, chili pepper, cilantro, paprika, cumin, oil and lemon juice in a food processor and process until blended and finely chopped. Season to taste. Spread about half of this “chermoula” inside the fish and into the slashes. Cover the fish and the remaining chermoula, and leave in the refrigerator for at least 30 minutes to marinate.

3.Preheat the oven to 400°F (200°C). Drop the beans into a pot of boiling water and blanch for 1 minute, then drain and refresh in cold water. Thinly slice the potatoes and spread in a shallow layer with the scallions in a wide, deep ovenproof dish. Scatter the beans, tomatoes and olives over the top.

4.Pour the stock over the vegetables and place the fish on top. Cover with foil and cook in the oven for 40–50 minutes until the potatoes are tender and the fish flakes easily when tested with a fork.

5.Serve the whole fish with the vegetables on a platter, with the reserved chermoula as a sauce.

Variation• If you prefer, use 4 small fish, or 4 steaks. Cook the vegetables on their own for 30 minutes, then arrange the whole fish or steaks on top and cook for a further 20 minutes or until the fish flakes easily.

Serves 4

Preparation time 20 minutes, plus at least 30 minutes marinating

Cooking time 55 minutes

Each serving

38.5 g protein • 27.5 g fat of which 4.5 g saturates • 21.5 g carbohydrate • 5 g fibre • 500 Calories