Baked Sea Bream, Chermoula & Roasted Vegetables

Ingredients

• Serves two – three
• 1 x 750g – 800g Dorade sea bream, cleaned and scaled, or two small bream or alternative such as sea bass, grey mullet or snapper
• 400g charlotte potatoes
• 1 red pepper
• 1 courgette
• 1 aubegine
• 1 banana shallot
• 2 trusses of cherry tomatoes
• Fresh parsley and coriander for garnish
• Roasted sunflower seeds
• Black or green olives to garnish
• 2 lemons
• Olive oil
• Side green salad
• 1/2 cup finely chopped fresh parsley
• 1 1/2 cups finely chopped fresh coriander
• 6 cloves of garlic
• 4 preserved lemons – peel only
• 1 tbs dried chilli flakes
• 1 tbs cumin seeds
• 1 tbs coriander seeds
• Pinch saffron
• 1 tsp sweet smoked paprika
• 1/4 tsp salt
• 1/4 tsp sugar
• 2 tbs lemon juice
• 2 tbs liquid from preserved lemon jar
• 8 tbs olive oil