Preheat the oven to 180°C (350°F/Gas 4).
Prepare the chermoula: soak the saffron in 3 tbsp warm water. Combine all other ingredients. Lastly, stir in the saffron threads with the moisture and season the chermoula with salt and pepper.
Place the mullets in a greased roasting tin, cover with half of the chermoula and place in the hot over for approx. 7 minutes. Once the fish is cooked, pour the other half of the sauce over it and serve with bread and a green salad.