The mix of spice and colour makes this dish a real taste treat. Serve with couscous. I make it with fresh tomatoes in summer and good-quality canned in other seasons.

1/4 cup chopped coriander

1/4 cup chopped parsley

2 teaspoons chopped garlic

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon 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

4 175-gram (6-ounce) halibut fillets

1/2 cup cracked green olives

Pinch of sugar

Preheat oven to 425 F.

Place coriander, parsley and garlic in a food processor and chop together. Add olive oil, cumin, paprika, cayenne and salt and pepper and purée until paste-like. Add lemon juice and pulse to combine.

Combine wine, tomatoes and herb mixture, reserving 2 tablespoons. Spread remaining mixture in a baking dish. Place halibut in baking dish, skin side down and rub reserved 2 tablespoons of herb mixture over fish. Season with salt and pepper

Bake for 15 minutes, add olives, a pinch of sugar and bake another 5 minutes or until white juices appear. Place fish on a serving platter and surround with sauce. Serves 4.