1 small red onion, finely chopped
3 garlic cloves, crushed
1/3 cup flat-leaf parsley leaves
1 tsp each ground coriander and paprika
1/2 tsp dried chilli flakes
Pinch of saffron threads
Juice of 1 lemon
1/3 cup (80ml) olive oil
3 loosely packed cups coriander leaves (from 2 bunches)
800g thick skinless blue-eye fillets (or other firm white fish), cut into 3cm cubes
2 cups (400g) couscous
4 spring onions, finely chopped
16 fresh bay leaves (see note)
1 red capsicum, cut into 3cm pieces
1 yellow capsicum, cut into 3cm pieces
Plain yoghurt (optional), to serve