Combine garlic, spices, herbs, oil, juice and rind in a large bowl; remove half the mixture and reserve. Place fish in bowl; toss to coat all over in remaining chermoulla. Cover fish mixture and reserved chermoulla separately; refrigerate 3 hours or overnight.
Remove fish; discard marinade. Cook fish in large non stick frying pan until browned both sides and cooked as desired. Serve fish drizzled with reserved chermoulla.