The preserved lemon, fennel and spices give this dish of white fish fillets an unusual and exotic Moroccan flavour.

2 small fennel bulbs, sliced
2 large sticks celery, sliced
5 tbsp chilli oil, or olive oil mixed with a good pinch of chilli or cayenne pepper or a drop of Tabasco sauce
10 black olives, pitted and halved
1 preserved or pickled lemon, chopped small (optional)
1 large tomato, deseeded and chopped
3 tbsp chopped parsley
4 x 180g (6oz) white fish fillets – snapper, bream, halibut or pollack, skinned and boned
4 tbsp white wine
dry spice powder: 8 coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, crushed together
salt and pepper

You will need an oven proof, flat bottomed dish, as large as will fit in the oven with ease.

Preheat oven to 230°C, set to Convection, rack position B.

In a pan of salted boiling water, cook the fennel and celery for 2 minutes, drain and dry. It should be crisp. Pour most of the chilli oil into the dish and brush the base and sides.

Put in the fennel, celery, olives, lemon, tomato and most of the parsley, and toss to coat in the oil. The vegetables should cover the base of the dish to a depth of 2.5cm (1 inch) or so.

Season the fish fillets with salt and pepper and place on top, brushing liberally with the remaining chilli oil.

Pour in the wine.

Cook for about 30 minutes. The fish is ready when just starting to flake when pierced with the tip of a pointed knife in the thickest part.

Divide the fish and vegetablesamong four warmed plates. Sprinkle with the dry spice powder and the remaining parsley, and serve.