Based on Moroccan bream from Jamie’s 15 min meals this is my Moroccan bream:

I used 2 whole bream, scaled and gutted with heads and fins removed and rubbed harissa inside the fish. The outside of the fish needs to be oiled before being wrapped them in foil, then baked in the small oven for about 30 mins (until the internal temp reached 45 ish), turning halfway through the cooking time, with the dial at 150C. Then rested in the foil for 10 mins.

Roast celeriac was based on Nigel Slater roast celeriac recipe with the large oven at 175C + fan and the flavouring was ras al hanout.

Served with greek yoghurt with chopped mint stirred through it and cous cous containing fried off onions and garlic, petit pois, pea shoots, chopped up stoned olives (instead of salt) and drizzled with pomegranate molasses. One thing about couscous: it swells by about 3 times when it’s cooked, so best to stir through appropriate amounts of the other ingredients afterwards.