Whole sea bass with chermoula

1. To make the chermoula first zest the lemon. Add to the coriander, parsley, olive oil, garlic, cumin, paprika and chilli.

2. Blend until smooth in a food processor.

3. Score the skin of the sea bass on both sides, season with salt. Rub a little of the chermoula into the fish, saving the rest to serve.

4. Slice the lemon and stuff the cavity of the fish, then grill for 8 mins either side, turning regularly

5. Serve the fish with the rest of the chermoula paste.