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Coat the cod fillets in the Chermoula base, reserving a couple of teaspoonfuls of the chermoula to dress the salad.
Put under a medium grill for 20 minutes.
Put all the veg in a bowl, add the remaining chermoula and a glug of extra virgin olive oil and mix to dress.
Serve up, and if you fancy crumble a little feta over the top of the dish.
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