• 1 tablespoon flaked almonds, lightly toasted and chopped

• 1 teaspoon paprika

• 1 teaspoon ground cinnamon

• 2 teaspoons ground cumin

• pinch of crushed saffron threads

• 1/2 teaspoon cayenne pepper

• 2 garlic cloves, crushed

• 2 teaspoons caster sugar

• 750 g/1 1/2 lb sea bream, cleaned and gutted

• 3 tablespoons lemon juice

• 4 tablespoons olive oil

• salt and pepper

• chopped coriander, to garnish

To serve:

• coriander sprigs

• tomato slices

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Method:

1. Mix together the almonds, paprika, cinnamon, cumin, saffron, cayenne pepper, garlic and sugar and season with salt and pepper.

2. Cut 3 slashes in both sides of the sea bream and place in a non-metallic dish. Rub the spice mixture over the fish, working it well into the slashes.

3. Pour over the lemon juice and olive oil. Cover and leave in a cool place for 1 hour.

4. Put the fish and any marinade in a shallow earthenware ovenproof dish, cover with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20-25 minutes, depending on the thickness of the fish, until the flesh flakes when tested with a fork.

5. Serve on a bed of coriander sprigs and tomato slices, garnished with chopped coriander.