Kabkabou | Tunisian Baked Fish with Olives and Capers

Rinse the fish inside and out with cold water and pat it thoroughly dry with paper towels. Make three diagonal cuts on each side, cutting through the thickest parts down to the bone; the cuts help heat reach the center so the thick and thin parts cook at the same time. Rub with black pepper, but do not add salt yet.

Finely chop the onion and cook it in half the olive oil for 6 minutes, until softened. Add the sliced garlic, paprika, cumin, and harissa; cook for 1 minute. Add the grated tomatoes and cook for 5 minutes, until the liquid evaporates and the oil separates.

Preheat the oven to 200°C / 390°F. Spread the sauce in a baking dish and arrange the fish side by side on top. Scatter the rinsed olives and capers around the fish. Thinly slice one lemon and arrange it over the fish. Pour the water around the edges and drizzle with the remaining olive oil.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 12 more minutes, until the top is lightly browned. To check doneness, insert the tip of a knife near the base of the dorsal fin: the flesh should separate easily from the bone and change from translucent to opaque.

Remove the dish from the oven and taste a spoonful of sauce. The olives and capers are usually salty enough; if needed, add 4 g of salt and gently shake the dish to distribute it. Sprinkle with chopped cilantro, slice the remaining lemon and serve it alongside, with warm bread.