BBQ Chermoula Mullet Fillets

Serves 4

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



  • 1 bunch coriander, 1 bunch flat-leaf parsley, 6 cloves
  • garlic, peeled and roughly chopped, Salt flakes,
    2 tblsp ground cumin, 2 tblsp sweet paprika
    ½ tsp 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.
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