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 […]
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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
paprika 1 tsp
chilli powder ¼-½ tsp (optional)
extra virgin olive oil 6 tbsp
lemon juice of 1, or 3 tbsp wine vinegar
fish fillets 1kg, such as seabass, turbot and hake (keep the skin on)
For the chermoula, blend everything except the fish together in the food processor.
Marinate the fish in half the sauce for 30 minutes – keeping the rest aside.
Cook the fish in a large non-stick frying pan filmed with oil, over medium heat. Put the fillets in, skin side down, and cook, turning them over once, for about 8-10 minutes or until done to your liking.
Serve with the remaining sauce poured over.
From Tamarind & Saffron (Penguin, £18.99). To order a copy go to guardianbookshop.com
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