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
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.