Crispy fried hake with brussels sprouts

Method

1. In a pestle and mortar, mix the whole garlic cloves with the chopped coriander, the paprika, 2 tsp of the ground cumin, the vinegar/lemon juice and some salt to make the chermoula (see Tips). Grind to a fine paste (or whizz in a small processor). Stir in 1 tbsp oil, then brush over each piece of fish. Set aside to marinate.
2. Heat 1 tbsp oil in a medium pan over a medium heat. Add the shallots and a splash of water and fry for 10-15 minutes until soft and translucent. You may need to add more water if they start to catch. Add the crushed garlic, the remaining cumin and the ground coriander, then fry for 1 minute. Toss the sprouts in the spiced shallot mixture, then add the tomatoes, orange juice and zest. Turn to a low heat and simmer, uncovered, for 25 minutes, stirring occasionally.
3. Season the fish with salt. Heat the remaining oil in a large frying pan over a high heat and fry the hake, skin-side down for 3 minutes until golden. Flip over and cook for 1-2 minutes until just cooked. Divide the sprouts and hake between 4 bowls, then drizzle with a little extra oil.