Saucepan@saucepan · Shared this recipeFollowMoroccan · dinnerRoasted Fish with ChermoulaA simple roasted fish dish topped with a fresh, herbaceous Moroccan-style chermoula sauce.total10 mincook10 minservings6Original recipe on pamelasalzman.comKeep this recipeAdd a copy of Roasted Fish with Chermoula 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.Ingredients6 servingsBack to 6 servingsFor the chermoula:0.375 tsp coriander seeds0.375 tsp cumin seeds1 large garlic clove6 tbsp unrefined, cold-pressed extra-virgin olive oilzest of half a lemon2 tbsp freshly squeezed lemon juice0.5 tsp smoked paprika0.25 tsp sea salt0.125 tsp crushed red pepper flakes0.5 cup lightly packed cilantro leaves and tender stems0.5 cup lightly packed flat-leaf parsely leaves and tender stems0.25 cup lightly packed mint leaves6 4- ounces filets of wild halibut or similar fishpinch of sea salt6 thin slices of lemon, the ones in my photos are too thickStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 400 degrees and line a rimmed baking sheet with unbleached parchment paper.2Step 2: To make the chermoula: toast the cumin and coriander in a dry skillet until fragrant, stirring occasionally, about 2 minutes. Set aside to cool, then crush with the flat side of a knife or a heavy skillet. Add to the bowl of a food processor fitted with the metal blade.3Step 3: Add the remaining chermoula ingredients to the food processor and pulse until mixture is desired consistency, either very smooth or somewhat chunky.4Step 4: Arrange the fish on the prepared baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Spread a spoonful of the chermoula onto each piece of fish and top with a lemon slice.5Step 5: Roast the fish for 8-10 minutes, depending on the thickness of the fish, about 10 minutes for 1-inch thickness. You will know the fish is done when it is opaque and can be flaked with a fork. Serve immediately.getsaucepan.com/r/df0bf207-5762-40f4-a2ed-b64662eb7d72 · Original: https://pamelasalzman.com/roasted-fish-chermoula-recipe/
