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Chermoula Fish

By Groceree

Also known as Moroccan Grilled Fish

Whole fish or thick fillets slathered in chermoula — coriander, parsley, garlic, cumin and paprika — and grilled hard, with more of the raw paste spooned over after.

Last updated

Grilled whole sea bream coated in green herb chermoula with lemon wedges
Servings
4 servings
Prep
20 min
Cook
15 min
Total
1 h 5 min

Ingredients

Chermoula

  • coriander1 large bunch
  • flat-leaf parsley1 large bunch
  • garlic cloves5
  • ground cumin2 tsp
  • sweet paprika2 tsp
  • cayenne pepper½ tsp
  • ground ginger½ tsp
  • lemons2
  • olive oil100 ml
  • salt1½ tsp

Fish

  • sea bream4
  • preserved lemons (optional)1
  • green olives (optional)80 g

Instructions

Chermoula

  1. 01

    Blend or pound the , , , , , , , the juice of 1 , and to a loose green paste. It should pour, not hold its shape.

  2. 02

    Set half of it aside in a bowl. That half never touches the raw and goes on at the end.

Fish

  1. 03

    Score the whole two or three times on each side, down to the bone.

  2. 04

    Rub the first half of the all over and into the cuts, and marinate in the fridge for 30 minutes — no longer, or the juice starts to cure the flesh.

  3. 05

    Grill the over hot coals or under a very hot grill for 6 to 7 minutes a side, or 4 for fillets.

  4. 06

    Lift onto a platter and spoon the reserved raw over while it is still hot.

  5. 07

    Finely chop the , scatter it and the over, and serve with the other , cut into wedges.

Notes

  • Keep half the chermoula back and add it raw. Cooked chermoula goes dull and brown; the raw half is what makes the plate taste green.
  • Thirty minutes of marinating is plenty. Left for hours, the lemon turns the surface of the fish opaque and chalky.
  • Chermoula is a marinade for anything, not only fish — it is just as good on chicken or roast vegetables.

Nutrition per serving

Calories
380 kcal
Protein
38 g
Carbs
6 g
Fat
22 g

Estimated from the ingredients.

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