ROYAL HAMMOUR SAYADIEH

Serves 4

4 x 150g hammour fillet

Salt and pepper

4tbsp olive oil

Chopped parsley, chopped walnuts and lemon wedges, to serve

RICE

1kg basmati rice

2 red onions, sliced

1.5l fish stock

120gm butter

8tsp ras al hanout

HARRA SAUCE

4 red bell peppers, sliced

1 red chilli, finely chopped 180ml tomato juice

4 red onions, sliced

4tbsp cider vinegar

160g butter

1 tbsp sugar

4 tbsp ras al hanout

8 beef tomatoes, sliced

Saute onion, ras al hanout and rice in the butter until lightly coloured.Add the fish stock and simmer, covered, over a low heat for 25 minutes.

FOR THE HARRA SAUCE

Combine all ingredients, except the tomatoes and ras al hanout, in a saucepan. Simmer until you get a paste-like consistency. Add tomatoes and ras al hanout and cook for a further five minutes. Season each fillet with salt, pepper and olive oil. Place onto a hot grill, skin side down, and cook until the fillet is three-quarters cooked. Turn over to finish.

PLATING

Place the rice into a bowl, and top with harra sauce. Gently place the grilled hammour fillet on top and garnish with fresh parsley, walnuts and a squeeze of lemon.