Barbecued Sea Bass with Chermoula and Couscous

Make the chermoula  Recipe  

Wash and dry the fish, put on a board and make three slashes on each side. Use a teaspoon to put the chermoula into the slashes and along the whole fish  Picture   on both sides. Put some fresh coriander into the cavity of the fish. Cover lightly with some foil and leave for an hour or two.

Meanwhile top and tail the spring onions, take off the outer skin and cut into thin slices. Cut the courgettes lengthwise into halves, use a teaspoon to take out and discard the pith, and cut into 1 cm slices. Quickly brown the courgette pieces adding the spring onion pieces in the last few minutes.

Fire up the barbecue. Put the fish into cages and cook gently for about seven minutes per side but checking every few minutes  Picture  . Use a skewer or pointed knife to test when done and try to take the fish off the barbecue before they over cook.

Meanwhile pour hot stock over the couscous, stir in a tablespoonful of olive oil and cover for six minutes (or whatever the packet says). Re-warm the courgettes and onions and stir into the couscous. Spoon the couscous on to serving plates along with the fish, garnish with lemon pieces and serve  Zoom  .