Fish Chermoula

To make fish chermoula, you'll need some of the traditional chermoula
ingredients mentioned earlier, along with your choice of fish fillets or whole
fish. Here's a simple recipe to get you started.

Servings:

Author:

Prep Time
30 minutes

Cook Time
40 minutes

Total Time
1 hour, 10 minutes

Course:

Sauces and Soup

Cuisine:

north african

Keywords:

Fish Chermoula

Instructions

1 In a food processor or blender, combine the parsley, cilantro, garlic, cumin,
paprika, coriander (if using), lemon juice, olive oil, salt, pepper, and red
pepper flakes or chili (if using). Blend until you get a smooth and vibrant
green chermoula sauce.
2 Taste the chermoula and adjust the seasoning to your liking. You can add more
salt, lemon juice, or spices if needed.
3 Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the
chermoula sauce over the fish, making sure they are evenly coated. If you have
whole fish, make a few slits on both sides and rub the marinade into the cuts.
4 Cover the dish or seal the bag and let the fish marinate in the chermoula for at
least 30 minutes to an hour in the refrigerator. For whole fish, you can
marinate them for a couple of hours.
5 Preheat your grill, grill pan, or oven to medium-high heat. If grilling, lightly
oil the grates to prevent sticking.
6 Remove the fish from the marinade and shake off any excess. Grill the fish for
about 3-5 minutes per side, depending on the thickness, until cooked through and
slightly charred on the outside. If baking in the oven, preheat to 400°F (200°C)
and bake for about 15-20 minutes, or until the fish is cooked.
7 Once done, serve the fish with extra chermoula sauce on the side for dipping or
drizzling.

Fish Chermoula

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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