Fish Chermoula
Moroccan-spiced white fish topped with vibrant chermoula sauce made from fresh herbs, cilantro, and preserved lemon. Aromatic, tangy, and deeply flavorful.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 cup fresh cilantro
- ½ cup fresh flat-leaf parsley
- 3 cloves garlic cloves
- ½ lemon preserved lemon, rinsed and minced
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ⅛ tsp pinch cayenne pepper
- ½ cup extra-virgin olive oil
- 3 tbsp lemon juice
- 4 fillets (6 oz each) firm white fish fillets (halibut, cod, or sea bass)
- 2 tbsp extra-virgin olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- 1
Add cilantro, parsley, garlic, preserved lemon, cumin, paprika, and cayenne to a food processor.
- 2
Pulse until finely chopped but still textured, about 10 pulses.
- 3
With the processor running, drizzle in olive oil until sauce reaches a chunky paste consistency.
- 4
Stir in lemon juice by hand. Taste and adjust seasoning with salt and pepper. Set aside.
- 5
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 6
Pat fish dry with paper towels and season both sides with salt and pepper.
- 7
Place fish skin-side up in the skillet and cook for 4-5 minutes until golden on the underside.
- 8
Flip carefully and cook for 3-4 minutes until cooked through and flakes easily with a fork.
- 9
Transfer fish to a platter or individual plates.
- 10
Spoon chermoula generously over each fillet and serve immediately with couscous or flatbread.
Tools you’ll need
- food processor
- 12-inch skillet
- paper towels
- spatula
- cutting board
- knife
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