Chermoula Fish Recipe

Chermoula is a thick marinade for fish and the foundation of many Moroccan and North African fish dishes. This classic chermoula recipe, which is close to relish in texture, is quick and easy to prepare. Adjust the levels of spiciness depending on your preference.

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Course: Main dishes

Cuisine: African

Keyword: Chermoula fish recipe

CookingStyle: Baking

Prep Time: 2 30

Cook Time: 45

Total Time: 3 24

Servings: people

Calories: 787kcal

Author: Black Pie

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Equipment

Food Processor

Oven

large pan

Ingredients

4 cloves garlic minced
3 tbsp Olive oil
1 tsp cumin powder
2 tsp Paprika
1 bunch coriander chopped
2 tbsp of lemon juice
½ tsp cayenne pepper
salt
1 tbsp saffron optional
2 large potatoes peeled, grated and drained to remove excess moisture
3 cod fillets or any kind of meaty and flaky white fish fillets
3 medium carrots grated
2 red and yellow bell peppers
1 cup cherry tomatoes
¼ cup lemon juice

Instructions

Combine the garlic cloves, olive oil, coriander, lemon juice, cumin, salt, paprika, cayenne pepper, and saffron together and mix thoroughly until very smooth (you can use a food processor for this process).
Using half a cup of Chermoula, coat the fish fillets thoroughly and refrigerate to marinate for 2 hours.
Place a large pan over medium heat and add the potatoes, carrots, and the rest of the chermoula. Mix well and cover with an airtight lid.
Cook for 25-30 minutes until the carrots and potatoes are tender and cooked. Stir from time to time.
In the meantime, remove the lemon pulp and chop it finely.
Divide the carrot and potato mixture into 4 equal parts. Put each portion on a baking sheet. Every piece forms a small nest for fish fillets.
Put a marinated fish fillet in each nest of carrots and potatoes.
Garnish the fish with the bell peppers and lemon juice, and cherry tomatoes.
Sprinkle olive oil (optional) and cover the pan with aluminum foil.
Depending on the thickness of the fish fillets, cook in the oven for 12 to 17 minutes.
Serve hot with brown rice or bread.

Video

Notes

Preheat the oven to (400 F) before cooking
The chermoula notes: The chermoula is best fresh, but it can be stored for later use. If placed in the refrigerator, add a bit of oil to the top before sealing in an airtight container; it will keep for up to three days. You can also freeze the chermoula; spoon it into plastic bags or ice cube trays and store it for about three months.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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