Moroccan cuisine · Fish & Seafood

Chermoula Fish

Fish fillet in a green chermoula marinade of cilantro, cumin and lemon, baked in the oven.

Ingredients · for 4 servings

• 600 g white fish fillet (e.g. sea bream or cod)
• 1 bunch cilantro
• 1/2 bunch parsley
• 4 garlic cloves
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1 lemon
• 6 tbsp olive oil
• 2 tomatoes
• 1 red pepper
• Salt

Instructions

1. For the chermoula, finely chop the cilantro, parsley and garlic.
2. Mix with cumin, paprika, chili, lemon juice, olive oil and salt into a thick green paste.
3. Coat the fish fillets all over with two-thirds of the chermoula and marinate for 20 min.
4. Lay tomato and pepper slices in an oiled baking dish and season with salt.
5. Set the fish on top and spread the remaining chermoula over it.
6. Bake at 190 °C for 15–18 min, until the fish is juicy and cooked through.
7. Serve with lemon wedges and flatbread – the chermoula is the sauce.