Robalo with cascabel-tomatillo pumpkin seed sauce

Leave the skin on the second fillet, cut off the belly and cut into five even pieces; refrigerate.

Lay foil on a clay griddle and roast the husked tomatillos until soft, a little blackened and blistered and cooked through, flipping halfway.

Roast three slices of white onion alongside.

Stem and seed the cascabel chiles and toast them on the griddle until aromatic and crispy looking.

Roughly chop a cinnamon stick, combine with black pepper and clove in a heavy plastic bag and crush with the back of a pan; put in the blender.

Toast pumpkin seeds on the hot bare part of the griddle until a little darker.

Blend the spices, chiles, pumpkin seeds, onion and tomatillos with some leftover fish stock until smooth; press through a strainer.

Fry in a pan filmed with hot oil until reduced and thick; add fish broth to a cream-soup consistency, simmer a few minutes and season with salt.