The chermoula was easy to make and delicious. The fish was marinated in it for an hour before placing in some foil and pouring over a mix of lemon juice and honey, followed by finely sliced preserved lemon (this I found at The Essential Ingredient - but I might have a go at making my own). I sealed up the foil and my lovely husband cooked it on our baby weber Q. It took longer then expected, say 40 minutes, but once cooked the fish was so moist and perfectly cooked. Perfect for an outdoor lunch on a lovely summer day.
I served the dish with pearl couscous (also known as israeli couscous) and steamed broccolini.
I really enjoyed this dish. My husband also enjoyed the dish besides finding the preserved lemon overpowering and my daughter who is a lemon lover said 'its a bit strong'. I personally loved the preserved lemon. So I guess it depends on your taste. The couscous was great, my daughter especially liked it.