Ingredients

• 2 whole sea bass
• gutted
• 4 sprigs oregano
• 6 potatoes
• cut into 1cm/½ in slices
• 1 red chilli
• seeds removed
• roughly chopped
• 2 tsp ground cumin
• 2 tsp ground caraway seeds
• 1 tbsp sweet smoked paprika
• 2 garlic cloves
• peeled
• 2 tbsp tomato purée
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• plus extra for greasing

Directions

• Preheat oven to 190C/375F/Gas 5.
• Trim the sea bass by removing the fins with scissors and scoring the flesh in a crisscross pattern.
• For the harissa paste
• place all the ingredients into a small food processor and blend until smooth.
• Rub the harissa paste all over the fish and stuff the cavity of the fish with oregano.
• Take two large pieces of aluminium foil big enough to wrap each fish with room to spare. Place an equally-sized piece of greaseproof paper on top of each one
• then lightly grease with oil.
• Divide the potatoes between the pieces of greaseproof paper and place a fish on top. Wrap the greaseproof paper and aluminium foil around the fish like a Cornish pasty
• using the foil to seal the join.
• Roast in the oven for 20-25 minutes.
• To serve
• remove the fish from the oven and carefully open the wrapping. Use a fish slice lift the fish out and place on a serving platter. Place the potatoes around the fish and spoon over any juices that are left in the bag.