Moroccan Chermoula Fish

• 4 white fish fillets (about 6 ounces each)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a medium bowl, combine cilantro, parsley, mint, garlic, lemon zest, lemon juice, olive oil, cumin, smoked paprika, ginger, cayenne, and a pinch of salt and pepper. Mix well to form the chermoula sauce.
2. 2 Place the fish fillets in a shallow dish and spoon the chermoula sauce over them, ensuring each fillet is well-coated.
3. 3 Cover and refrigerate for at least 15 minutes to marinate.
4. 4 Preheat oven to 400°F.
5. 5 Transfer the fillets to a greased baking sheet, along with any remaining sauce from the dish.
6. 6 Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork.
7. 7 Serve immediately with extra chermoula sauce drizzled over the top.

Nutrition

Tips

• Feel free to use any white fish fillets you have on hand; cod, halibut, or sea bass work wonderfully.
• For a smoky flavor, broil the fish for the last 2 minutes, watching closely to avoid burning.
• Make extra chermoula sauce to use as a dip for fresh vegetables or pita bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed couscous and roasted vegetables for a complete meal.
• Pair with a fresh green salad drizzled with olive oil and lemon.

FAQ