Spicy Chermoula Fish
Serves:
Prep:
20
mins
Cook:
5
mins

Ingredients:
-
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
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½ red onion, roughly chopped
-
¼ cup lemon juice
-
¼ cup olive oil
-
Salt to taste
-
Oil for frying
-
Lemon wedges to serve
Method:
-
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.
-
Place fish chunks in a large bowl and pour over 2/3 of the chermoula mix. Leave fish to marinate for 10 minutes.
-
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.
-
Serve with rice, vegetables or a fresh salad and extra chermoula and lemon wedges.