Ingredients: For Chermoula: 1 large sprig of Coriander 3 garlic cloves 2 tablespoons of paprika 1/2 teaspoon of ground pepper salt 2 tablespoons of olive oil 1 tablespoon of Cumin 4 tablespoons of olive oil 1 tablespoon of chermoula 1 teaspoon of ginger pich of saffron Roughly 4 pounds of 1 Gilthead, cut into slices (or small snappers, ocean perch or porgies) Garnish: One pickled lemon, quartered 9 black olives Directions: 1. Prepare the chermoula by brushing the coriander in a mortar together with a little salt and garlic cloves 2. add 1/4 cup (half a glass) of water 3. Add paprika, ground red pepper, olive oil, and cumin. 4. Pour this marinade over the fish slices, making sure the fish is well covered Leave to marinate for several hours 1. Prepare the sauce for the fish. In a Tajine or thick bottomed casserole dish place 4 tablespoons of olive oil, 1 teaspoon of shermoula, ginger and saffron 2. Arrange the fish slices in the sauce and cover the casserole 3. Simmer over a low heat for 30 minutes. Check the seasoning and if necessary take the lid off the casserole until the sauce is reduced 4. Serve the gilthead piping hot, garnished with the lemon quarters and black olives