yes, came out pretty good, even tho, we used a not so great fish.but this recipe is great for cooking even a not so great fish.the following recipe will serve 4 , if served on its own with some salad and rice, or upto 10 if u have a huge spread .

1. Whole fish – 1kg cleaned , and gutted , scaled, and washed with cold water. ideally use a fish like snapper, or grouper. but, any fish shld work. fresh is best, and minimal amt of bones ideal.if u are fussed abt bones, thenuse fillets, but just not the same.
2. fresh lemon-1 nos
3. onions peeled- 250 gms
4. bell peppers -150 gms or abt 1 good sized one.
5. chopped tomatoes – 400 gms can, or fresh abt 750 gms.
6. cumin pdr- abt 10 gms
7. coriander pdr- abt 20 gms
8. olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
9. fresh garlic – lots of it. atleast 35- 40 gms
10. fresh flat leaf parsley- lots.
11. fresh coriander – lots
12. salt and peppper to taste
13. roasted or fried pine nuts- to garnish, but not essential, just adds to the stuff clogging up ur arteries, and makes the fish even more tasty.

• umm now make the sauce first.
• saute chopped onions, garlic, in pomace, till lightly borwned. then add the bell peppers,cumin, coriander pdr, and tomatoes.
• simmer till thick,and pizza sauce consistency.
• pat fish dry, squeeze lemon, and salt and pepper on it.
• put in deep roasting pan, or ovenabale container ,and pour the sauce over the fish.
• cook at 350 deg F or 160 C, till half done.
• sprinkle with lots of fresh herbs , chopped, and the pine nuts,a nd the extra virgin olive oil
• finish to cook in the oven.
• serve with steamed rice, saffron rice, cuban bread, baguette, whatever u want to soak….up the oily rich sauce
• TAA DDAAA..

• heat  the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and  hold. now 2 ways to go ahead.
• either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
• then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
• heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
• serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily  u know just luscious..yeah yeah thats the way forward.