Blue eye with chermoula, preserved lemon and spinach

This recipe lends itself to a wide variety of fish, so the choice is really up to you — just make sure you ask for slices from a thick fillet. When it is in perfect condition, I often use salmon, ocean trout or snapper in place of blue eye (trevalla). In other parts of the world, fish like sea bass or groper would be perfect. The marinade and cooking process keeps the flesh moist, sealing in the juices and imparting a gentle, zesty flavour.