Preheat a barbecue or cast-iron grill to medium-high.

Pat the fish fillets dry, rub lightly with olive oil, and season the skin generously with sea salt and ground pepper.

Cook the fish skin-side down for about 6 minutes until the skin is crisp and the fish is about 80 percent cooked.

Flip the fillets and add a large spoonful of chermoula over each one.

Lower the heat and let the heat melt the chermoula as the fish finishes cooking.

The fish will be done when you can insert a skewer with little to no resistance.

If using saffron, soak it in 1 tablespoon of hot water for 5 minutes.

Put the parsley, coriander, garlic, lemon zest, lemon juice, cumin, paprika and salt in a blender or food processor.

Add the saffron and its soaking liquid, if using.

Blend while streaming in the olive oil until the sauce is smooth and spoonable.

Adjust the seasoning with extra salt, vinegar or lemon juice.

Segment the oranges over a bowl to catch the juice.

Place the orange segments in a second bowl with the fennel and zucchini.

Whisk the dressing ingredients into the reserved orange juice and season with salt and pepper.

Toss enough dressing through the salad to lightly coat and garnish with fennel fronds and red chilli, if using, before serving.

To serve, spoon a generous base of chermoula onto each plate.

Place the fish on top, skin-side up.

Finish with a drizzle of olive oil and a little extra sea salt if needed.

Serve with the fennel, orange and zucchini salad.