4 x 180g mullet fillets, skin off, bones removed
Couscous, to serve
4 lemon wedges, to serve

Chermoula
1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
½ teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil

Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.

Spread half the Chermoula over the mullet fillets, cover and refrigerate for at least 30 minutes.

Heat a barbecue or char-grill plate.

Cook the fillets for 2 minutes on one side, turn and cook other side for a further 1-2 minutes until flesh flakes easily when tested with a fork.

Place fillets on plates drizzle with a little of the remaining Chermoula and pass the rest separately. Serve with couscous and lemon wedges.