Place the fish in a shallow bowl and mix together the lemon juice, garlic, paprika, cumin, tarragon and a little salt and pepper. Spoon over the lemon mixture, cover loosely with clear film and allow to marinate for a few hours or overnight in the fridge.

Gently heat all of the oil in a large non-stick frying pan, dust the fish with flour and then fry the fish for a few minutes each side, until golden brown all over.

Pour the fish stock around the fish, and simmer, covered for about

5 minutes until the fish is thoroughly

cooked through.

Add the chopped red chillies and 15 ml (1 tbsp) of the coriander to the pan. Simmer for 5 minutes.

Transfer the fish and sauce to a serving plate and keep warm.

Wipe the pan, heat some olive oil and stir fry the onion rings until speckled brown. Scatter over the fish with the remaining chopped coriander and serve at once.