Fish Chermoula

Ingredients

• 1 cup fresh cilantro, packed
• ½ cup fresh parsley, packed
• 3 clove garlic cloves
• 3 tablespoon lemon juice
• ¼ cup olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon paprika
• 1 pinch salt and pepper to taste
• 2 fillet white fish fillets (cod, halibut, or sea bass)
• 1 tablespoon olive oil

Instructions

1. 1

   Chop the cilantro and parsley into pieces about the size of your thumb, discarding any thick stems, and place them in a food processor bowl.

2. 2

   Peel the garlic cloves and drop them whole into the food processor with the herbs.

3. 3

   Pour in the lemon juice, 0.25 cup of olive oil, cumin, paprika, and a pinch each of salt and pepper.

4. 4

   Pulse the food processor 8–10 times until the mixture becomes a chunky paste with visible herb flecks, not a smooth purée.

5. 5

   Pat the fish fillets completely dry with a clean kitchen towel or paper towels.

6. 6

   Place a 10-inch nonstick or regular skillet over medium-high heat and pour in 1 tablespoon of olive oil.

7. 7

   Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Carefully lay each fish fillet skin-side down (or presentation-side down) in the hot oil, working away from your body to avoid splashes.

9. 9

   Cook without moving the fish for 4–5 minutes until the bottom turns opaque and the edges begin to look cooked through.

10. 10

    Using a thin metal spatula, flip each fillet carefully and cook the other side for 2–3 minutes until it flakes easily when poked with a fork.

11. 11

    Transfer each fish fillet to a serving plate.

12. 12

    Spoon half of the chermoula sauce in a generous coat over each fillet, covering the top and letting some drip down the sides.

Tools you’ll need

• food processor
• 10-inch skillet (nonstick or regular)
• paper towels or clean kitchen towel
• thin metal spatula
• 2 serving plates
• fork (for testing doneness)

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