Mullet with Chermoula

Name: Mullet with Chermoula
Ingredients: 1 small bunch mint sprigs; 8 mullets, cleaned and scaled (ask the fishmonger); a few strands saffron; 1 small bunch coriander (cilantro); 3 tomatoes, quartered, seeds removed and pulp cubed; 1 small bunch parsley (preferably flat-leaf); 3 roasted capsicums (bell peppers), cubed; 2 tsp toasted cumin seeds, coarsely crushed in a mortar; juice of 1 lemon; freshly ground pepper and salt; olive oil