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Fish fillets marinated in a bright green Moroccan herb and spice paste, then grilled hard and fast. The marinade doubles as the sauce.
Blend the cilantro, the parsley, the 15 g garlic, the cumin, the paprika, the chili powder, the juice of the lemon, the 80 ml olive oil and the salt into a thick bright green paste.
Cut the 700 g cod into 4 portions, coat them thickly with two thirds of the chermoula and chill for 20 minutes. Keep the rest of the paste aside as a sauce.
Scrape off the excess marinade so it does not burn, and grill the fish over high heat or under a hot oven grill for 3 to 4 minutes a side, until it flakes easily and reaches 63°C inside.
Chop the preserved lemon peel finely and stir it into the reserved chermoula.
Spoon the fresh chermoula and chopped preserved lemon over the grilled fish and serve at once.
