Samak Meshwi (Grilled Sea Bream with Lemon, Garlic and Coriander)

Ingredients

• 700 g waxy potatoes
• 4 tbsp olive oil
• 2 whole sea bream, gutted
• 1 tsp ground cumin
• 3 lemon
• 4 tbsp tahini
• 4 garlic cloves
• 30 g fresh coriander
• 1 red chilli

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the waxy potatoes into 2cm cubes, toss with 2 tbsp olive oil and ½ tsp salt and roast for 35 minutes until crisp.

2. 2

   Slash the sea bream 3 times on each side, rub with 1 tbsp olive oil, the cumin and salt and tuck a few slices from 1 lemon into each cavity.

3. 3

   Whisk the tahini with the juice of 1 lemon, 1 crushed garlic clove, a pinch of salt and 4-5 tbsp water until smooth and pourable.

4. 4

   Heat the grill to high and grill the fish on an oiled tray for 6-8 minutes each side until the skin is blistered and the flesh is opaque and lifts easily off the bone.

5. 5

   Mix the chopped coriander with the remaining crushed garlic, the finely chopped red chilli, the juice of the last lemon and the remaining 1 tbsp oil. Spoon over the fish and serve with the potatoes and tahini sauce.