Saucepan@saucepan · Shared this recipeFollowMoroccan · dinnerPerfect Chermoula FishA vibrant North African marinade and sauce of fresh herbs, garlic, olive oil, and lemon, used to flavor and cook white fish fillets.total1 hr 20 minprep15 mincook5 minservings4Original recipe on theguardian.comKeep this recipeAdd a copy of Perfect Chermoula Fish to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 plump garlic cloves peeled1 tsp salt or to taste1 tsp ground cumin0.5 tsp sweet paprika0.5 tsp hot paprika or ¼-½ tsp cayenne pepper75 g fresh coriander leaves and soft stems25 g flat-leaf parsley leaves and soft stems1 lemon juiced, plus wedges to serve1 preserved lemon, optional2 tbsp olive oil plus extra to finish4 white fish fillets scaled and cleaned – I like sea bream hereStepsClear checksTap an ingredient or step to check it off.1Step 1: Put the garlic and salt in a mortar and pound to a paste. Stir in the cumin and paprikas.2Step 2: Trim off and discard the tough ends of the stalks from the herbs, then finely chop the rest, add to the mortar and pound to a chunky paste. Stir in the lemon juice and enough olive oil to loosen the consistency. (Alternatively, use a food processor.)3Step 3: If using the preserved lemon, cut it in half, remove any pips, then finely chop, skin, flesh and all. Stir this into the chermoula, then taste and adjust the seasoning to your taste, if necessary.4Step 4: Brush the fish with chermoula (don’t use it all!). And put in the fridge to marinate for at least an hour, and up to eight hours if you have time.5Step 5: Heat a barbecue or griddle pan until very hot, then cook the fish for two to four minutes on each side, until just cooked through – the exact timing will depend on the thickness of your fish. (Alternatively, fry the fish in a lightly greased frying pan.)6Step 6: Serve the fish with the remaining chermoula and lemon wedges. Put any excess chermoula in a clean jar or container, cover completely in olive oil, then seal and store in the fridge, where it will keep for up to a week.getsaucepan.com/r/6187f3aa-cbaa-483a-97e9-354ad77bfb3d · Original: https://www.theguardian.com/food/article/2024/aug/14/how-to-make-the-perfect-chermoula-fish-recipe-felicity-cloake
