4 small (350g each) Ocean Jackets, skinned, heads off (see notes)
½ cup white wine vinegar or  verjuice
⅓ cup chopped coriander leaves
2 teaspoons ground cumin
1 teaspoon cinnamon
1 tablespoon olive oil
2 large red onions, peeled, halved, thinly sliced
⅓ cup sultanas
1 teaspoon saffron threads soaked in ½ cup boiling water
Salt and cracked black pepper
4 large green olives, pitted & thinly sliced
⅓ cup (140g) pistachios, toasted (see notes)
Couscous, to serve (see notes)

Score both sides of each fish by making diagonal cuts through the thickest part of the flesh. Trim the fins and tail off each fish, using kitchen scissors, pat dry with paper towel. Place in a large shallow dish.
Combine half the vinegar, half the coriander, cumin and cinnamon.
Pour over the fish and leave to marinate for 15 minutes, turning once.
Heat oil in a large frying pan. Add onions and cook over a moderate heat for 6-8 minutes until softened and slightly caramelised.
Pour marinade into frypan and add remaining vinegar, sultanas, saffron and water, salt and pepper.
Arrange the fish in a single layer in the frying pan and spoon over some of the onion mixture.
Cover and cook over moderately low heat for 6 - 8 minutes, depending on size. Gently turn fish and cook, covered, for a further 5 minutes, or until the flesh flakes easily when tested with a fork. Stir in the sliced olives.
Sprinkle with pistachios and remaining coriander. Serve with couscous.