Butterflied whole fish with garlic, chilli and lime marinade, broiled under a vegetable topping

Butterfly the gutted fish: locate the spine, cut through the bones on one side of the spine with kitchen scissors from head to tail, then cut through the end of the belly opening.

Lay a sharp knife flat against the spine and slice to the tail; repeat to separate the top half of the fish from the spine without cutting the skin.

Cut through the head with the scissors (or a cleaver) so the fish opens flat; clean out the gunk. Optionally remove the spine by cutting along the other side and snipping at tail, back and head.

Rinse the fish and leave it to drain.

Halve one green chilli and remove the seeds and pith; slice the thick stems off 50 g fresh coriander.

In a blender combine the coriander, chilli, 8 to 9 cloves garlic, 6 tbsp lemon or lime juice, 2 tbsp vegetable oil, half a tbsp white vinegar, 2 tsp salt, half a tsp black pepper, 1.5 tsp ground cumin, half a tsp ground coriander and a quarter tsp chilli powder.

Blend well for about a minute; taste and check the balance. It should be thick rather than runny so it clings to the fish.

Grate the carrot finely; slice onion and tomato about 1 mm thick on a mandoline using the hand guard; slice the lemon about 3 mm; cut another green chilli into rounds.

Mix the onion, carrot, tomato and chilli in a bowl with about 2 heaped tablespoons of the marinade.

Lay the fish flesh-up on a foil-lined oven tray and spread the marinade all over it. For an unbutterflied fish, cut slits in the sides and fill them with marinade.

Marinate about 15 minutes.

Spread the vegetable topping evenly over the fish and decorate with the lemon slices.

Cook on the oven's grill mode at its highest temperature with the rack at the top, about 16 minutes, until the vegetables on top start to caramelise and char.

Serve with fisherman's rice and tahini sauce.