Roast the spice seeds in a frying pan until a fragrant smoke rises. In a mortar form and finely crush. Oregano, pinch, paprika cumin, thyme and garlic mix with sea salt and a pinch of sugar and add to the mortar form.
Heat a roasting pan. Remove the bones from the ling fish with a bone cutter. Portion the fish and cut the boiled beef into small pieces.
Turn the fish to the other side, and then continue roasting in the heated stove at 210 degrees for 10 minutes. After removing with the lemons, wrap in aluminum foil and rest. Only now bring to the table.
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