Hout Mechoui

Method

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1. Slash the fish three times on each side down to the bone. Salt them all over and leave 20 minutes — the surface will go slightly tacky.

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2. Char the peppers and tomatoes whole over the coals or under a grill, 12 minutes, until blackened. Peel, deseed and chop with the garlic.

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3. Fry the chopped mixture in 4 tbsp oil with the caraway and salt for 6 minutes until jammy, then stir in the lemon juice. Set aside.

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4. Get the coals to a steady medium heat with no flames. Brush the grill bars with oil, not the fish.

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5. Grill the fish 7 minutes on the first side without moving it. It will release itself when it is ready.

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6. Turn once and grill 6 to 7 minutes more, until the flesh at the thickest point comes away from the bone.

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7. Rest 3 minutes and serve with the tastira, lemon wedges, oil and parsley.

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Chef’s Tips

• Salt 20 minutes ahead. It stops the skin sticking.
• Oil the bars, not the fish, or it flares and sooty smoke coats the skin.
• Do not move it on the first side. It releases when ready.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Slata tounsia
• Khobz tabouna
• Harissa

Storage & Reheating

Best immediately. Leftover flaked fish keeps a day and is good in a fricassé.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.