Moroccan Fish Chermoula

Name: Moroccan Fish Chermoula
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 4 cloves of Garlic, finely chopped; 1 bunch of Cilantro, about 30 g, finely chopped; 1/2 bunch of Parsley, about 15 g, finely chopped; 2 tsp Ground Cumin; 2 tsp Sweet Paprika; 0.4 tsp Cayenne Pepper, to taste; 3 tbsp Lemon Juice; 4 tbsp Olive Oil; 1 1/4 tsp Salt; 1/2 tsp Pepper (Black); 900g Firm White Fish Fillet, e.g., cod, sea bass, hake; 4 medium Potatoes, peeled and sliced into 1 cm rounds; 1 large Onion, sliced; 3 Tomatoes, sliced; 1 Green Bell Peppers, sliced; 1 Preserved Lemon, rind only, thinly sliced; 100g Green Olives, preferably pitted; 2 tbsp Olive Oil, for drizzling; 120ml Water, or fish stock; 1/2 tsp Salt, for seasoning vegetables, adjust to taste; Some Lemon Wedges, optional; Some Cilantro, chopped, optional

Moroccan Fish Chermoula is a vibrant, herb-forward dish where a zesty chermoula marinade infuses tender white fish and roasted vegetables with North African warmth. Bright citrus, plenty of fresh herbs and aromatic spices create a lively sauce that coats flaky fish and soft potatoes, finished with preserved lemon and briny olives for depth. Serve with lemon wedges and extra cilantro for a fresh, festive presentation.

Moroccan Fish Chermoula is a vibrant, herb-forward dish where a zesty chermoula marinade infuses tender white fish and roasted veg... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

S- · Outstanding

Rating

4.2

Time

1 hr30 min

Price

3,07 €

Calories

588 kcal

low calorie

healthy

gluten free

high protein

Method

Wash the produce

Rinse the cilantro, parsley, potatoes, tomatoes, and green bell pepper under cold water, then dry everything well. Shake or pat the herbs especially dry so the chermoula stays vibrant and not watery.

Chop the herbs

Peel and finely chop the garlic. Pick through the cilantro and parsley, trim away any tough stems, then finely chop the leaves and tender stems until you have the amounts needed for the marinade.

Mix the chermoula

In a medium bowl, stir together the garlic, cilantro, parsley, ground cumin, sweet paprika, cayenne pepper, lemon juice, olive oil, salt, and black pepper. Mix until you have a loose, spoonable paste that smells bright, garlicky, and deeply spiced.

Marinate the fish

Pat the firm white fish fillets dry with paper towels, check for any pin bones, and cut very large pieces into portions that will fit neatly in your baking dish. Rub about half of the chermoula all over the fish, coating both sides if possible, and let it marinate for at least 20 minutes while you prepare the vegetables.

Preheat the oven

Preheat the oven to 400° F (200° C), so it is fully hot by the time the dish is assembled.

Slice the vegetables

Peel the potatoes, then slice them into roughly 1 cm rounds. Peel and slice the onion, slice the tomatoes into rounds, core and slice the bell pepper, scrape away any pulp from the preserved lemon and slice the rind thinly, and pit the green olives if they are not already pitted.

Arrange the base

Lightly oil a large baking dish if you like, then arrange the potato slices across the bottom, slightly overlapping them. Scatter the onion, tomatoes, and bell pepper over the top, season the vegetables with the remaining salt, drizzle with the remaining olive oil, and pour in the water or fish stock around the edges so the potatoes can soften as everything bakes.

Add the fish

Lay the marinated fish over the vegetables in a single layer. Spoon the rest of the chermoula over the top, then tuck the preserved lemon slices and green olives around and over the fish so their flavor spreads through the whole dish as it cooks.

Bake until tender

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes more, until the potatoes are tender when pierced with a knife and the fish flakes easily at the thickest part.

Rest the dish

Let the baked fish rest for 5 minutes before serving so the juices settle and the vegetables finish absorbing the flavorful cooking liquid.

Serve and garnish

Spoon the potatoes and vegetables onto plates or a serving platter, set the fish on top, and spoon over any juices from the dish. Serve with lemon wedges on the side and a little extra chopped cilantro if you like for a fresh finish.