Jewish Sephardi spicy Baked Fish with Vegetables-

Dry fry the Cumin seeds in a frying pan over medium heat for about 3 minutes or until fragrant, do not overcook of a spice will become bitter

Grind the seeds to a fine powder in mortar and pestle or use a spice grinder

Put the ground Cumin, garlic, chilli, coriander, lemon juice and 1 teaspoon of salt in a food processor and process to a smooth paste

With the motor still running gradually add the oil

Using a sharp knife make 3 or 4 diagonal cuts through the thickest part on both sides of the fish to ensure even cooking

Rub the spice mixture over the fish, making sure you cover as completely as possible, cover with plastic wrap and leave to marinate for 30 minutes

Preheat the oven to 240°C

Put the fish in the centre of a large roasting pan and scatter the potatoes, tomatoes and olives around the fish

Pour 460 mL of water and the extra olive oil over the fish and vegetables

Bake basting often for 40 minutes or until the fish and vegetables are cooked through