Chermoula Fish

North African chermoula fish marinated with coriander, parsley, lemon, garlic and cumin, then baked until tender.

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Chermoula acts as both marinade and finishing sauce; reserving a clean portion before it touches raw fish keeps the fresh herb flavour vibrant.

Ingredients

• 700 g white fish fillets
• 30 g fresh coriander
• 30 g fresh parsley
• 4 garlic cloves
• 4 tbsp lemon juice
• 1 tsp lemon zest
• 5 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 0.75 tsp salt

Step-by-step method

1. Finely chop or process the coriander, parsley, garlic, lemon juice, zest, olive oil, cumin, paprika, ground coriander and salt into a coarse green paste.
2. Reserve about one third of the chermoula in a clean bowl for serving.
3. Coat the fish with the remaining chermoula and refrigerate for 20–30 minutes.
4. Heat the oven to 210°C conventional or 190°C fan and arrange the fish in a lightly oiled baking dish.
5. Bake for 10–14 minutes depending on thickness, until opaque and easily flaked with a fork.
6. Rest for 2 minutes, then spoon a little of the reserved fresh chermoula over the fish.
7. Serve with couscous, rice or roasted vegetables and lemon wedges.