1 big bouquet of corrainder
4 cloves of garlic
1/2 glass of water
2 coffee spoonful of sweet red pepper
1/2 spoonfulto coffee of hot red pepper
1 soup spoonful of cumin
2 soup spoonful of lemon juice
3 soup spoonful of olive oil
1. Crush the corrainder with salt and garlic, mix in a plate with sweet and hot red pepper, cumin, lemon juice; water and olive oil.
2. Cover fish with the pickle and leave it to imprengate for at least 1/2 hour, then fry the oil in hot oil or cook it in a tagine.