Pan-cooked fish with chermoula. Photograph: Romas Foord/The Observer The hot, spicy chermoula is the all-purpose Moroccan marinade and sauce used with every kind of fish – fried, grilled, baked and stewed Serves 4 coriander 1 large bunch (50g), leaves only, chopped garlic 4 cloves, crushed ground cumin ½-1 tsp […]
