Chermoula Marinated Fish
Fresh fish, typically sea bream or sea bass, marinated in a vibrant and aromatic Chermoula sauce, then grilled or baked to perfection. Chermoula is a quintessential North African marinade bursting with herbs, garlic, and spices.
🧂 Ingredients
- 4 medium Whole fish(e.g., sea bream, sea bass, cleaned and scaled)
- 1 cup Fresh cilantro(chopped)
- 1 cup Fresh parsley(chopped)
- 6 cloves Garlic(minced)
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 2 tsp Cumin(ground)
- 1 tsp Paprika
- 0.5 tsp Turmeric
- 0.25 tsp Cayenne pepper(or to taste)
- to taste Salt
- to taste Black pepper
- for garnish Lemon slices
👨🍳 Instructions
- 1
Prepare the Chermoula: In a food processor or blender, combine chopped cilantro, parsley, minced garlic, lemon juice, olive oil, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper. Process until a coarse paste forms. You may need to add a tablespoon or two of water if it's too thick.
💡 Tip: Don't over-process; a slightly coarse texture is desirable. - 2
Score the fish: Make 2-3 diagonal slits on each side of the whole fish. This helps the marinade penetrate and ensures even cooking.
💡 Tip: Be careful not to cut too deep into the bone. - 3
Marinate the fish: Generously rub the Chermoula paste all over the fish, both inside the cavity and in the slits. Let it marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator.
💡 Tip: Ensure the marinade gets into the slits. - 4
Cook the fish: You can either grill or bake the fish. **Grilling:** Preheat grill to medium-high heat. Lightly oil the grill grates. Place fish on the grill and cook for about 10-12 minutes per side, or until the flesh is opaque and flakes easily with a fork. **Baking:** Preheat oven to 200°C (400°F). Place fish on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
💡 Tip: Cooking time will vary depending on the size and thickness of the fish. - 5
Serve the fish hot, garnished with lemon slices. It pairs well with couscous, a fresh salad, or roasted vegetables.
💡 Pro Tips
- ✓Use the freshest fish possible for the best flavor.
- ✓Chermoula can be made ahead of time and stored in the refrigerator for up to 3 days.
- ✓If you don't have whole fish, you can use fish fillets or steaks, adjusting the cooking time accordingly.
🔄 Variations
- Add a pinch of saffron to the Chermoula for a more luxurious flavor and color.
- Include a tablespoon of preserved lemon rind (finely chopped) in the Chermoula.
- Marinate shrimp or squid in Chermoula for a seafood variation.