Put half the preserved lemons, garlic slices and a sprinkling of each of the herbs inside each of the fish.
To make the salsa verde, mix the herbs, chopped garlic, lemon zest and juice, capers and olive oil together.
Score slashes into the skin and flesh of both sides of the fish. Rub with a little olive oil and then rub all over with the salsa verde, getting as much in to the slashes as possible.
Preheat a medium grill (or a barbecue in the Summer) and cook for about 8 minutes on each side. Alternatively, preheat the oven to gas 4, 180°C, fan 160°C and place in a baking tray in the preheated oven for about 12 minutes. The fish will be ready when the thickest part of the flesh is opaque.
Serve with buttered new potatoes, sprinkled with a little lemon zest.
*Recipe by Lisa Faulkner host of The Real Food Family Cook Off.