Roasted Red Snapper with Heirloom Tomatoes and Moroccan Couscous

Preparation

1. 1
   Preheat the oven to 300 degrees.
2. 2
   Pour a little olive oil in a large saucepan placed over medium high heat. Add in the red onions and cook for five minutes, stirring occasionally until slightly softened. Add the Ras al Hanout, salt and raisins and cook for a further 15 minutes. The onions should be soft and caramelized.
3. 3
   Bring the vegetable broth to a boil in a separate saucepan. As soon as it is boiling, remove from the heat and add in the couscous. Cover and set aside for 5 minutes.
4. 4
   Add the cooked couscous to the onion mixture and stir to combine the ingredients.
5. 5
   Pour a little olive oil in a large shallow roasting pan. Lay the tomato slices over the olive oil so that they overlap covering the bottom of the dish with the tomatoes. Sprinkle a little of the Herbes de Provence over the top, and add two good pinches of sea salt and 4-5 grinds of pepper too. Roast the tomatoes for 45 minutes.
6. 6
   Turn the oven up to 400 degrees.
7. 7
   Remove the roasting pan from the oven and place the pieces of red snapper on top of the tomatoes. Drizzle with a little olive oil, and sprinkle with a pinch of salt. Place the roasting pan back in the center of the oven and cook for 12-15 minutes. If the fish is quite thick it may need a few more minutes.
8. 8
   Remove the pan from the oven and squeeze a little lemon juice over each of the pieces. Serve at once with a little of the Moroccan couscous alongside.