Baked snapper with chermoula

Ingredients

• 1½-2 kg (3-4 lb) whole snapper, cleaned and scaled
• 1 cup chermoula marinade
• 2 sticks celery, sliced on a long angle
• 2 small ripe tomatoes, sliced
• 1 small red onion, peeled and sliced into rings
• 1 green capsicum (bell pepper), seeded and sliced into rings
• ¼ preserved lemon, sliced finely
• 12 green olives
• tomato salsa and harissa, to serve

• 1 tbsp dried crushed chilli
• 1 tbsp sweet paprika
• 1 tbsp ground cumin
• 1 tsp finely chopped ginger
• ½ tsp saffron threads
• 2 onions, finely diced
• 2 garlic cloves, chopped
• 2 fresh bay leaves
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp chopped coriander (cilantro)
• ½ preserved lemon, thinly sliced
• 125 ml (½ cup) olive oil
• ½ lemon, juiced

• 4 ripe tomatoes, blanched, seeded, diced
• 1 Lebanese cucumber, seeded, diced
• ½ red onion, diced
• 1 garlic clove, crushed
• 2 tbsp chopped coriander (cilantro)
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 tsp ground cumin
• salt and freshly ground black pepper, to taste

• 500 g (1 lb) small hot red chillies, stalks removed (or use long red chillies for a less fiery result)
• 2 large red capsicums (bell peppers), roasted, peeled
• 1 preserved lemon
• 3 garlic cloves
• ⅓ bunch coriander (cilantro), finely chopped
• 2 tbsp ground cumin
• 1 tsp salt
• olive oil, to cover