Chermoula Fish

Chermoula Fish, Step by Step

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1. Heat the oven to 200°C / 390°F and line a tray. Blitz the coriander, parsley, garlic, cumin, paprika, lemon juice, oil, chilli and salt to a coarse paste.

   Mark done

2. Spread two thirds of the chermoula over the fish and leave for 15 minutes.

   Mark done Start 15 min timer

3. Roast for 15 minutes until the fish flakes.

   Mark done Start 15 min timer

4. Spoon the remaining chermoula over the hot fish.

   Mark done

Tips for Making Chermoula Fish

• Keep the paste coarse.
• Marinate for no more than 15 minutes.
• If your oven runs hot, check at 11 minutes.
• Keep some fresh chermoula for serving.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Chermoula Fish

• Couscous
• Roasted tomatoes
• Green beans
• Flatbread

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day.

Chermoula Fish: Questions and Answers

Chermoula Fish Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.