Spicy Chermoula Fish

Serves 4









  • 600g white fish eg snapper, blue eye or perch, 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 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 to create the chermoula mix.

  2. Place fish chunks in a large bowl and pour over 2/3 of the chermoula mix. Leave fish to marinate 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.