Spicy tomato and garlic fish (Chraime)

1. Cut the fish fillets into 4 large pieces and salt lightly; thinly slice the garlic and chop the coriander.

2. Heat the olive oil in a wide lidded frying pan over medium heat and fry the garlic for 1 minute until fragrant but not browned.

3. Add the paprika, chilli powder, cumin and caraway seeds, stir for half a minute, then pour in the passata and water.

4. Season with salt and simmer over low heat for 10 minutes until the sauce thickens slightly and turns deep red.

5. Lay the fish in the sauce, spoon sauce over it, cover and cook for 10-12 minutes until the fish is cooked through and flakes easily.

6. Drizzle with lemon juice, sprinkle with coriander and serve with bread or couscous.

Tip: Chraime is the Friday evening (Sabbath-eve) fish dish of Libyan and Tunisian Jews and is very popular in Israel too. It's spicy and garlicky with plenty of sauce, so be sure to serve bread with it. You can make it with any firm-fleshed white fish.