"There's nothing better than a whole fish cooked over coals. I
especially love John Dory, and rubbing it with chermoula and
marinating it overnight adds great flavour."
You'll need to begin this recipe a day ahead.
1John Dory (about 1.5kg), head removed, fins and tail trimmedFor drizzling:olive oilTo serve: lemon cheeksChermoula1½ tbsp coriander seeds¾ cup(firmly packed) each mint, coriander and flat-leaf parsley, finely choppedFinely grated rind of 1 orange and 1 lemon2garlic cloves, finely choppedZucchini and frisée salad¼ each radicchio head and witlof, leaves separated¼frisée, leaves separated1green zucchini, thinly sliced on a mandolin1 tbspcoarsely chopped chives30 ml extra-virgin olive oil2 tsp lemon juice, or to taste¼ tsp Dijon mustard
For chermoula, dry-roast coriander seeds until fragrant (1 minute), then finely grind in a mortar and pestle. Combine in a bowl with remaining ingredients, season to taste and set aside.
Slash fish diagonally twice on each side, cutting to the bone. Rub chermoula into fish, massaging in well, place on a tray, cover and refrigerate to marinate (24 hours).
Preheat a barbecue or char-grill pan to medium-high heat. Drizzle fish with a little oil and barbecue, turning once, until just cooked through (10-15 minutes each side).
Meanwhile, for zucchini and frisée salad, cut radicchio and witlof into thin strips and combine in a bowl with frisée, zucchini and chives. Whisk oil, juice and mustard in a separate bowl to combine, season to taste, drizzle over salad and toss to combine.
Serve fish with zucchini and frisée salad and lemon cheeks.