Morocco

Moroccan Fish Chermoula

Maoroccian Chermoula Fish Dish
A Flavourful and Aromatic Moroccan Dish

Moroccan Fish Chermoula is a flavourful and aromatic dish that is perfect for seafood lovers. This traditional Moroccan recipe is made by marinating the fish in a mixture of herbs, spices, and lemon juice. The chermoula paste is made using fresh herbs such as parsley, cilantro, and mint, along with garlic, paprika, cumin, coriander, and chili flakes. The fish is then grilled or baked to perfection, resulting in a dish that is both healthy and delicious.

Making the Moroccan Fish Chermoula

To make Moroccan Fish Chermoula, start by preparing the chermoula paste. In a food processor, blend together the herbs, garlic, spices, and lemon juice until it forms a smooth paste. Next, marinate the fish fillets in the 

Chermoula Marinated Sea Bass

chermoula paste for at least an hour, allowing the flavours to permeate the fish.

Cooking the Fish

Once the fish has been marinated, it can be grilled on a barbecue or baked in the oven. If grilling, make sure to oil the grill grates to prevent the fish from sticking. Cook the fish over medium heat for 5-7 minutes per side, or until it is cooked through and flaky.

Served With a Side of Couscous or Rice

Moroccan Fish Chermoula is best served with a side of couscous or rice, along with some fresh vegetables such as roasted peppers or grilled eggplant. This dish is a perfect addition to any summer barbecue or dinner party, and is sure to impress your guests with its bright colours and bold flavours.

Easy-to-Follow Directions

Easy-to-follow directions help you make authentic Moroccan Chermoula Fish.

In Morocco, Chermoula is a herb sauce that is traditionally used as a marinade with fish.  Serve with roasted cauliflower, couscous, warm bread, and rice.

How to Make the Moroccan Fish Chermoula
Ingredients:

3 tablespoons olive oil                                                                                                                                    4 garlic cloves (, finely chopped)                                                                                                                    1 bunch coriander (, finely chopped)                                                                                                            2 tablespoons lemon juice                                                                                                                            2 teaspoons paprika                                                                                                                                        1 teaspoons ground cumin                                                                                                                            1 teaspoon salt                                                                                                                                                4 cod fillets (or any type of meaty and flaky white fish fillets)                                                                4 medium sized carrots (peeled and grated)                                                                                              2 large potatoes (peeled, grated and drained to remove excess moisture)                                          3 bell peppers (seeded and chopped )                                                                                                        1 large preserved lemon                                                                                                                                  1 cup cherry tomatoes                                                                                                                                      Pinch cayenne pepper (or more to taste)                                                                                                      Generous pinch saffron (optional)

Method:
  1. Mix olive oil, garlic cloves, coriander, lemon juice, paprika, ground cumin, salt, cayenne pepper, and saffron together until smooth (feel free to use a food processor for this).
  2. Cover the fish fillets with 1⁄2 cup of chermoula and place in the fridge to marinate.
  3. Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula.
  4. Stir and cover with a lid.
  5. Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.
  6. Meanwhile, remove the flesh from the preserved lemon, and finely chop it.
  7. Divide the potatoes and carrot mixture into 4 equal parts and place each portion on a baking sheet. Each portion will make a small nest for the fish fillets.
  8. Place one marinated fish fillet on top of each potatoes and carrots nest.
  9. Top the fish with chopped bell peppers and preserved lemon and decorate with cherry tomatoes.
  10. Drizzle some extra olive oil (optional) and cover the baking sheet with foil.
  1. Place in a preheated oven (400 F) and bake for 12 to 17 min depending on the thickness of your fish fillets.
  1. Serve warm with bread or brown rice.

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