Spicy Chermoula Fish

Ingredients:

Method:

• 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.