Chermoula Marinade:
Put all the ingredients for the marinade into a food processor and process until finely chopped. Put the marinade into a shallow dish. Add fish fillets and coat well with the mixture.
Cover and refrigerate for two hours or overnight.
Heat a large pan, add the fish and cook gently until just cooked through but still moist, turning once to ensure even cooking. Serve the fish with lime or lemon wedges and accompany with potato wedges (Trim Kitchen Cookbook) freshly steamed green beans and a tossed salad.