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Hout bil Chermoula
Moroccan Fish with Chermoula
A classic Moroccan coastal specialty where a whole fish is generously coated in a vibrant, aromatic herb and spice marinade (chermoula) and then baked until tender and flaky. This dish is bursting with fresh flavors.
🧂 Ainekset
- 1.5 kg Whole fish (e.g., sea bream, sea bass, snapper)(Cleaned and scaled, with gills removed. You can ask your fishmonger to do this.)
- 1 cup Fresh cilantro(Packed loosely.)
- 1 cup Fresh parsley(Packed loosely.)
- 6 cloves Garlic(Peeled.)
- 2 tsp Ground cumin
- 2 tsp Sweet paprika
- 1 medium Lemon(Juiced (about 2-3 tablespoons). Reserve a few thin slices for garnish if desired.)
- 1/4 cup Olive oil(Extra virgin olive oil is recommended.)
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Ohjeet
- 1
Prepare the Chermoula: In a food processor or blender, combine the fresh cilantro, parsley, peeled garlic cloves, ground cumin, sweet paprika, lemon juice, olive oil, salt, and black pepper. Blend until a coarse paste forms. Scrape down the sides as needed. The mixture should be fragrant and well combined.
⏱️ 10 minutes - 2
Prepare the Fish: Rinse the whole fish inside and out under cold running water and pat it thoroughly dry with paper towels. Make 2-3 deep diagonal scores on each side of the fish, cutting down to the bone. This helps the chermoula penetrate and ensures even cooking. Generously rub the chermoula paste all over the fish, making sure to get some inside the cavity and into the scores. Reserve about 2 tablespoons of the chermoula for later if desired.
⏱️ 10 minutes - 3
Marinate the Fish: Place the coated fish in a shallow dish or on a plate. Cover loosely with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. The longer it marinates, the deeper the flavor.
⏱️ 1 hour - 4
Bake the Fish: Preheat your oven to 200°C (400°F). Place the marinated fish on a baking sheet lined with parchment paper or in a baking dish. If you reserved some chermoula, you can spoon it over the fish. You can also tuck a few thin lemon slices into the cavity or scores. Bake for 25-35 minutes, depending on the thickness of the fish. The fish is done when it is opaque throughout and flakes easily when tested with a fork at its thickest part. The internal temperature should reach 63°C (145°F).
⏱️ 25-35 minutes - 5
Serve: Carefully transfer the baked fish to a serving platter. Serve immediately, perhaps with a side of couscous, rice, or a fresh salad.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Chermoula is a versatile and essential Moroccan marinade used for fish, chicken, and vegetables. Feel free to adjust the spice levels to your preference.
- ✓This recipe works beautifully with a variety of firm white fish, such as sea bream, sea bass, snapper, or even mackerel.
- ✓Enjoying this dish is a taste of Morocco's rich coastal culinary tradition.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a tagine-style dish, add sliced tomatoes, onions, and bell peppers to the baking dish around the fish during the last 20 minutes of baking.
- Incorporate other vegetables like zucchini, potatoes, or olives into the baking dish for a complete meal.