Serves 4
Preparation: 20 mins | Cooking: 5 minutes

Ingredients:
600g white fish eg snapper or blue eye, cut into 3cm chunks
2 tsp Spencers chopped garlic
1 tsp Spencers chopped chilli
1 tsp Spencers ground cumin
1 tsp Spencers ground paprika
½ tsp Spencers turmeric
½ tsp Spencers ground black pepper
½ cup coriander leaves
½ cup parsley leaves
½ red onion, roughly chopped
¼ cup lemon juice
¼ cup Dandaragan olive oil
Salt to taste
Oil for frying
Lemon wedges to serve

1. Combine garlic, chilli, cumin, paprika, turmeric, pepper, coriander, parsley, onion, lemon juice and olive oil in a food processor. Blend to a fine puree and season with salt.
2. Place fish chunks in a large bowl and pour over 2/3 of the chermoula mix. Leave fish to marinade for 10 minutes.
3. Heat a large frying pan with a little oil and add marinated fish chunks. Cook fish on each side for 2-3 minutes until browned.
4. Serve with rice, vegetables or a fresh salad and extra chermoula and lemon wedges.