INGREDIENTS
4 x 180g Mullet fillets, skin off, bones removed
Couscous, to serve
4 lemon wedges, to serve
METHOD
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.
