Roasted sprats

Preparation

The dish is simple to make, but you do have to go to some trouble to gut and fillet the fish. I know it's not a common practice, but I can't imagine eating sprats with guts and backbone. Sprats are very delicate, so a sharp knife and precision is important. You should cut the fish at the bottom, starting with a small visible hole. Then cut towards the head and then down to the tail. Use your fingers to pull out the entrails and spine along with the small bones. You can also tear off the head straight away so that you can eat everything on your plate later. I kept the heads of my sprats to make the photos of the dish more impressive. Wash the fish gently with cold water and pat dry with a paper towel.

Cook the couscous according to the instructions on the packet, probably about 5 minutes, no more. Drain and transfer to a bowl.

Half the coriander chop quite finely and add to the couscous. Also pour in the juice from half a lime, a tablespoon of olive oil, add cayenne pepper, smoked sweet paprika and salt. Mix everything thoroughly.

Slice the avocado in half. Remove the pit and take out the avocado with a spoon. Cut into slices, drizzle with lemon juice and place in the centre of a large plate. Place sliced coloured tomatoes on top of the avocado.

Stuff" the fish with the grits and ingredients. Alternatively, without stuffing, spread the fish in a greased baking dish and place the porridge on top.

So prepare the sprats in this way.

Place the sprats in the baking dish in the oven on the upper shelf, preheated to 180 degrees with the fan and grill from the top. Bake the fish for 5 minutes.

Very gently, using a flat spatula, transfer to a plate with the avocado and tomatoes. Sprinkle the whole thing with coriander leaves torn in your fingers, and drizzle the vegetables with olive oil. Place the remaining lime cut in two on the plate.

Serve the dish straight away when the sprats are hot. I don't eat the heads, but maybe you fancy them, so why not?"

Dish immediately when the sprats are hot.

Ps. As you can see, this recipe is dominated by the taste of fresh coriander, which I love. If you are one of those people who don't like the taste of coriander (and I know there are quite a few of those),