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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Recipe for Fish in the Style of Jimli. Take one of large size as indicated, scaled, and keep overnight in ground salt; then wash in the morning and boil lightly, then arrange in the tajine and pour on two spoons of vinegar, one of murri naqî', three of oil and the meatballs made for it, pepper, saffron, cumin, citron leaf, thyme, pine nuts, laurel leaf and celery seeds, garlic, cinnamon and a little mastic, put in the oven and leave until the top is brown; then take it out and turn the contents over from top to bottom, and put again in the oven so that it browns on both sides and the sauce dries; then take out.