Get all your ingredients and equipment ready. Turn the grill to full whack. Put a large tagine (if you own one) of casserole-type pan on a medium heat. Put the fine sliced dish attachment into the food processor. Fill and boil the kettle/pot
TAGINE: put a lug of olive oil, a pinch of fenne seeds and 1 cinnamon stick into the large pan. On a plastic chipping board, line up the fish fillets and trim half an inch or so off the ends of each fillet so they're all the same size. Put the fillets into a snug-fitting roasting tray or earthenware dish. Roughly chop the trimmings and add to the large pan, stirring frequently. Peel and finely slice the onion, finely slice 1/2 a red chili and add both to the pan. Tear in the olives, mix well and leave to cool
COUSCOUS: put the couscous into a serving dish or pan and season with a pinch of salt and pepper. Just cover with boiling water (read the instruction on the package of how much water you need), drizzle over some extra virgin olive oil, then cover with a lid or a plate
FISH: drizzle olive oil over the fillets in the roasting tray. Crush in 2 unpeeled cloves of garlic. Scatter over a pinch each of fennel seeds, garam masala, dried oregano and salt and pepper. Toss, then whack under the hot grill on the top shelf for 14 minutes, or until cooked through
TAGINE: roughly chop half the tomatoes, finely chope the rest and add to the pan. Finely chop 1 small preserved lemon and add to the pan with 1 heaped teaspoon of garam masala and a pinch of saffron. Give it a good stir, then pour in 1 cup of water. If you've got a tagine, put the lid on. If not, make a mock lid by tearing off a large sheet of tin foil (slightly longer than your arm's length) and folding it into a cone shape. There's no right or wrong way. Scrunch the edges together and make sure it fits just inside the pan. Finely chop 3 sprigs coriander and add to the pan. Shake the mussels. If any are open, throw them away. Add the musses to the pan. Put the foil lid on top, sitting it just inside the edges of the pan. Leave to tick away for around 8 minutes, or until the mussels have opened
SALAD: trim the base and end of the fennel bulbs, discarding the outer leaves if necessary and reserving the herb ends if you have them for decoration. Halve the bulb, then shred in a food processor, using the fine slicer dish attachment. Squash the lemon with the heel of your hand, then shred in the food processor too. Tip into a large serving bowl. Pick out and discard any end chunks of lemon or fennel. Roughly chop the coriander leaves, then finely slice the stalks, discarding the very ends. Put the stalks into a bowl with a good lug of extra virgin olive oil and a pinch of salt and pepper. Mix and toss with your hands. Scatter most of the coriander leaves over the salad and take to the table
FISH: check on the fish. If it's cooked through when you cut into it, turn the grill off, cover the fish with an aluminum foil and leave it in the oven until you're ready to eat
YOGURT: put the yogurt into a bowl. Spoon 1 Tbsp of harissa and a good lug of extra virgin olive oil into the center, then gently swirl it through the yogurt. Sprinkle with a pinch of salt and take to the table
TO SERVE: take the tagine and couscous straight to the table with the fish. Remove the foil from the tagine. The mussels should all be open, so discard any that aren't. Scatter over the reserved coriander leaves. Fluff up the couscous with fork, have a quick taste to check the seasoning, then serve with some of the lovely fish and tagine
Notes
If you can’t find store-bought harrisa mix, you can make you own by using: 3 oz (85 g) dried chili such as guajilo or ancho chili (soaked in warm water until soft), 1 clove garlic, pinch of salt, 1 tsp ground coriander, 1 tsp caraway seeds, 1 red bell pepper. Process everything in a food processor into a paste and add some olive oil to help it going. Store it in a container and pour some oil on top of it. Put in refrigerator and may last for 2-3 weeks.