For this recipe I use thinly sliced fresh salmon also work well. To prepare the marinade, whisk together the water, zest and juice of lemon, zest and juice of lime, orange zest, garlic, parsley leaves and chervil, season with ½ a teaspoon of salt. Make sure the fish are cleaned properly, rinse under cold running water and pat dry over kitchen paper. Pour some of the marinade in a clean dish, place the fish in the liquid, skin side down and pour over the remaining liquid. Allow marinating for at least 4 hours in a refrigerator. Mean while grill the zucchini with a few drops of olive oil, season with salt and pepper. Prepare the couscous according to pkt. Instructions, sprinkle with chopped parsley and chervil, set aside. To serve, take a ring and place in the centre of a serving plate; spoon in the couscous and press tightly. Top up with the chopped tomatoes and grilled zucchini, rest the fillets on top. Take any extra zucchini and whizz a few drops of garlic infused oil to obtain a creamy sauce. Gently remove the ring around the couscous and serve with the zucchini sauce.