Barramundi, Chermoula, and Preserved Lemon

This recipe lends itself to a wide variety of fish, so the choice is really up to you – just make sure you ask for slices from a thicker fillet. The chermoula marinade and cooking process keep the flesh moist, seal in the juices and impart a gentle, zesty flavour during cooking. You will need to start preparing elements of this dish at least 2 hours before serving to allow time for the fish to marinate.