The combination of spices and colours makes this a really tasty treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.

Ingredients

• 1/4 cup chopped fresh coriander
• 1/4 cup chopped parsley
• 2 tsp chopped garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Pinch cayenne
• Salt and freshly ground pepper
• 1/4 cup lemon juice
• 1/2 cup white wine
• 2⁄3 cup chopped fresh or canned tomatoes
• 4 halibut fillets (about 6 oz/175 g each)
• 1/2 cup cracked green olives
  
  

Directions
1 Preheat oven to 425F.

2 Chop coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.

3 Combine wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.

4 Bake for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.

Makes 4 servings.