Moroccan Fish With Chermoula Recipe
Indulge in the exotic flavors of Morocco with this delightful Moroccan Fish with Chermoula recipe. In just 40 minutes, you'll create a culinary masterpiece, complete with a zesty Chermoula sauce that combines fresh herbs, spices, and citrus. The sauce infuses your choice of white fish with a burst of North African taste. Simple yet elegant, this dish is a crowd-pleaser, and the Chermoula can be prepared in advance for added convenience. Serve it with couscous, rice, or a fresh salad for a wholesome meal that transports your taste buds to the heart of Morocco.
Equipment
- Large skillet or frying pan
- Mixing bowl
- Knife and cutting board
- Citrus juicer or reamer
- Food processor or mortar and pestle
Ingredients
For Chermoula:
- 1 cup fresh cilantro chopped
- 1 cup fresh parsley chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Juice of 1 lime
- 1/2 cup olive oil
For the Fish:
- 4 fish fillets such as cod, snapper, or sea bass, about 6-8 ounces each
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Lemon wedges and fresh cilantro for garnish
Instructions
Prepare the Chermoula:
- In a food processor or mortar and pestle, combine the cilantro, parsley, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper.
- Pulse or grind until the mixture forms a coarse paste.
- Transfer the paste to a mixing bowl and add the lemon juice, lime juice, and olive oil. Stir well to combine. Taste and adjust seasonings if needed. Set aside.
Prepare the Fish:
- Pat the fish fillets dry with paper towels and season both sides with a pinch of salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.
Cook the Fish:
- Once the oil is hot, add the fish fillets to the skillet, skin-side down if they have skin.
- Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets.
Serve:
- Remove the cooked fish from the skillet and place them on a serving platter.
- Drizzle the prepared Chermoula sauce generously over the fish fillets.
Garnish and Serve:
- Garnish with lemon wedges and fresh cilantro leaves.
- Serve hot with your choice of side dishes, such as couscous, rice, or steamed vegetables.
Notes
Tips:
- You can make the Chermoula sauce in advance and store it in the refrigerator for up to 3 days for even more flavor.
- Feel free to adjust the level of spiciness by adding more or less cayenne pepper.
- Serve with a side of Moroccan bread or pita for a complete meal.
- Calories: 350 kcal
- Protein: 24g
- Carbohydrates: 5g
- Fat: 26g
- Fiber: 2g
- Sugar: 1g