Chermoula Fish
Why this recipe works
- Fragrant herb paste: Fresh coriander, garlic, cumin, paprika, lemon and olive oil form a bold chermoula that seasons the fish as it bakes.
- Short active time: The paste comes together quickly, then the oven does most of the work.
- Easy doneness cue: White fish is ready when it turns opaque and flakes easily, making the timing simple to judge.
Get the most out of this recipe
Timing notes
- Serve shortly after baking: The fish is at its best soon after resting, while the flesh is moist and the chermoula is still aromatic.
- Brief rest: Letting the fish stand for a couple of minutes helps the juices settle before serving.
Texture tips
- Keep the fish tender: Check thinner fillets early and remove them as soon as the centre is opaque and flakes easily.
- Use the tray juices: Spoon the lemony cooking juices over the fish, couscous or rice to keep the plate moist and well seasoned.
Ingredient notes
- Choose suitable fish: Skinless white fish fillets work well because their mild flavour lets the chermoula stand out.
- Use fresh herbs: Fresh coriander gives the paste its bright, green character; dried herbs will not give the same texture or freshness.
- Adjust the citrus: Lemon keeps the paste lively, while lime gives a sharper, more aromatic finish.
Serving ideas
- Serve with grains: Couscous or rice makes a simple base for absorbing the chermoula and tray juices.
- Add something fresh: A crisp salad or lightly dressed vegetables balance the savoury, garlicky topping.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Finely chop the coriander and crush the garlic to a paste.
- In a bowl, mix the coriander, garlic, ground cumin, sweet paprika, fine sea salt and black pepper. Squeeze in the lemon juice and stir in the olive oil to make a thick, spreadable paste.
- Put the fish on a baking tray and pat it dry. Spread the chermoula paste evenly over the top, pressing it on so it clings.
- Bake for 10 to 15 minutes, depending on thickness, until the fish is just opaque and flakes easily. Rest for 2 minutes before serving so the juices settle.
Recipe notes
Tips
- For the best texture, avoid overbaking: pull the fish as soon as it flakes easily and the centre is opaque.
- If serving with rice or couscous, squeeze any juices from the tray over the top for extra flavour.
- If you are pregnant, elderly, or immunocompromised, make sure the fish is cooked until piping hot throughout.
Substitutions
- Replace Fresh coriander with Fresh flat-leaf parsley for a milder, less citrusy herb flavour.
- Replace Lemon with Lime for a sharper, more aromatic acidity.
- Replace Extra virgin olive oil with Olive oil for a slightly lighter, less peppery finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat on a baking tray at 180°C (355°F) for 8 to 10 minutes until piping hot, or flake and eat cold in a salad.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Fish
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