top of page

Prep Time:

20 Minutes

Cook Time:

5 Minutes


4 Servings

About the Recipe

Chermoula is a tasty Moroccan marinade for fish made of herbs and spices. You can adjust the heat to your taste.


600 g white fish eg snapper, blue eye or perch, cut into 3cm chunks

2 teaspoons Spencers Chopped Garlic

1 teaspoon Spencers Chopped Chilli

1 teaspoon Spencers Ground Cumin

1 teaspoon Spencers Ground Paprika

½ teaspoon Spencers Turmeric

½ teaspoon 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


Step 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.

Step 2

Place fish chunks in a large bowl and pour over 2/3 of the chermoula mix. Leave fish to marinate for 10 minutes.

Step 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.

Step 4

Serve with rice, vegetables or a fresh salad and extra chermoula and lemon wedges.

the world of authentic flavours logo
bottom of page