Fish Chermoula

Moroccan herb-and-spice sauce coats tender pan-seared fish fillets in minutes. Bright, bold, and aromatic—perfect for a weeknight dinner.

freshsimplemoroccangluten-freedairy-freefishtenderjuicy

Ingredients

1
Place cilantro, parsley, and garlic cloves into the bowl of a food processor.
2
Pulse 8–10 times, stopping to scrape down the sides with a rubber spatula, until the herbs and garlic are finely minced into pieces smaller than a grain of rice.
3
Add lemon zest, cumin, paprika, lemon juice, and olive oil to the food processor.
4
Pulse 6–8 times until the sauce comes together as a thick, chunky paste with visible herb and garlic flecks throughout. Do not over-blend.
5
Pat the fish fillets dry on both sides using paper towels, which helps them cook evenly without sticking.
6
Sprinkle salt and pepper evenly over both sides of each fillet.
7
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
8
Carefully slide both fish fillets into the hot oil, skin-side down (if there is skin), and listen for a steady sizzle.
9
Cook without moving the fish for 4 minutes, until the bottom surface turns from translucent to opaque white, checked by lifting one fillet slightly with a spatula.
10
Flip each fillet carefully with a spatula and cook the second side for 2–3 minutes until the flesh is opaque throughout and flakes easily when pressed with a fork.
11
Transfer each fish fillet to a dinner plate, setting it in the center.
12
Spoon half of the chermoula sauce over each fillet, spreading it gently across the top surface.
13
Serve immediately while the fish is still warm.

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