You can make this ahead and leave the fish to marinate from 15 minutes up to 2 hours. Allow at least 15 minutes to cook and serve. 

• For the fish: skewer the fillets from tail to top, creating a semi-circle with the skin outwards. Place in a plastic container.
• Prepare the marinade: mix the chopped herbs, olive oil and seasoning and pour over the fish, Cover and refrigerate for 15 minutes to 2 hours.
• For the salad: Heat a griddle pan until extremely hot, sear the sliced fennel both sides, allow to cool.
• Combine all remaining the salad ingredients in a large bowl — leaving out the fennel.
• Combine the dressing ingredients in a second bowl.
• Preheat an oven to 250°C (or you can use the piping hot griddle or BBQ — they must be very hot or the fish will stick.)
• Line a baking tray with silicone parchment paper, arrange the skewers on the tray on their sides.
• Bake for 15 minutes.
• To complete the dish: Arrange the fennel over the serving dish making sure it covers the plate.
• Pour the dressing over the mixed salad then arrange this over the fennel. Keep a handful of the goodies from the bottom of the bowl - the cherries, chilli, pomelo etc, to scatter over the finished dish.
• Arrange the fish on top of the salad.
• Drizzle with yoghurt and sprinkle the reserved salad goodies on top.
• Garnish with a drizzle of yoghurt and a sprinkle of sumac.