Combine the paprika and turmeric in a bowl with a good pinch of salt and the tbsp of olive oil. Give it a mix.

Cut the cod loin into eight evenly-sized pieces, then add to the bowl and toss with your hands to get it totally coated in the mixture. Pop it into the fridge to marinate for 20 mins.

Meanwhile, make the chermoula. Toast the cumin seeds in a small dry frying pan for 2 mins over a medium heat until fragrant. Roughly chop the green chilli.

Tip the cumin seeds into a blender along with all of your parsley and coriander (stalks and all), the olive oil and 2 tbsp of water. Squeeze in the juice from the lemon, then whizz to a smooth consistency. Season to taste with salt.

Spoon the yoghurt and harissa into a bowl, then mix to combine.

Preheat the grill to high and line a baking tray with baking paper.

Arrange the cod pieces on the lined tray, then place under the grill for 5 mins. Carefully flip them over, then grill for another 2 mins. The fish will be visibly flaky when it is cooked.

Halve the ciabatta rolls, then toast them over a medium-high heat in a dry frying pan until crisp.

Spread the base of each roll with the harissa mayo, then place two pieces of fish on top. Spoon over some chermoula, then top with the lid of your bun. Serve and enjoy.