Method

1. Bring a large pan of salted water to the boil. Add the potato slices and par-boil for 3 minutes; drain.

2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan. Add the onion, green pepper and red pepper and fry for 5 minutes until softened.

3. Place the cloves, cumin, paprika, peppercorns, rock salt and coriander seeds in a pestle and mortar and grind together.

4. Mix together the ground spices, lemon juice, finely chopped parsley and finely chopped coriander to form a paste.

5. Preheat the oven to 190°C/gas 5.

6. Grease a large ovenproof dish with olive oil. Layer in the par-boiled potatoes, fried onion and peppers and tomatoes. Season with salt and freshly ground pepper.

7. Rinse the preserved lemons thoroughly and cut into wedges.

8. Cut a few slashes in each side of the bream. Coat the bream inside and out with the paste.

9. Place 2 lemon wedges and a few sprigs of coriander and parsley inside each bream.

10. Place the bream on top of the vegetables in the oven-proof dish. Drizzle generously with olive oil.

11. Bake for 25-30 minutes, until the fish are cooked through.