Chermoula is an all purpose Turkish fish marinade that imparts a lovely fresh flavour to fish, full of mouth watering zest. It freezes well, so put it in an ice cube tray, and defrost as necessary

4 fillets of John Dory

A large bunch of coriander, or half and half flat parsley and coriander, chopped (make sure it’s mostly leaves, as the stalks can make it a bit bitter)

1 dstspn mint, chopped

4 garlic cloves, crushed (optional)

1 tsp ground cumin

1 tsp paprika

1/4 to 1/2 tsp chilli powder (optional)

6 tblspns groundnut or extra virgin olive oil

juice of 1 lemon

• Bung everything except the fish into a blender, and whiz till smooth

• Brush both sides of the fish fillets with the mix and leave for 30 minutes. Fry as usual, and serve with steamed baby new potatoes and a green salad. Put a generous blob of Chermoula on the side of each plate for dipping