📝 About This Recipe
Transport your senses to the bustling spice markets of North Africa with this quintessential Sephardic masterpiece. This dish features succulent white fish marinated in Chermoula—a bold, herbaceous paste of fresh cilantro, pungent garlic, and warm spices like cumin and paprika. Perfectly balanced with a citrusy brightness, this recipe offers an authentic taste of the Maghreb that is as heart-healthy as it is soul-satisfying.
🥗 Ingredients
The Fish
- 4 pieces Sea Bass fillets (approx. 6 oz each, skin-on preferred)
- 1/2 teaspoon Kosher salt (to season the fish initially)
- 1/4 teaspoon Black pepper (freshly cracked)
Hand-Crafted Chermoula Sauce
- 1 large bunch Fresh Cilantro (stems removed, finely chopped)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
- 4 Garlic cloves (minced or crushed into a paste)
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1.5 teaspoons Ground Cumin (toasted if possible)
- 1 tablespoon Sweet Paprika (for color and depth)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of char)
- 1/4 teaspoon Red Chili Flakes (adjust to preferred heat level)
Roasting Base and Garnish
- 1/2 Preserved Lemon (peel only, finely diced)
- 1 cup Cherry Tomatoes (halved)
- 1 Fresh Lemon (thinly sliced into rounds)
- 2 tablespoons Toasted Pine Nuts (for garnish)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels to ensure the skin crisps and the marinade adheres properly.
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2
Prepare the Chermoula: In a medium glass bowl, combine the chopped cilantro, parsley, minced garlic, cumin, sweet paprika, smoked paprika, and chili flakes.
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3
Slowly whisk in the olive oil and lemon juice into the herb mixture until a thick, vibrant green sauce forms. Stir in the diced preserved lemon peel.
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4
Place the fish fillets in a shallow dish. Spoon half of the Chermoula over the fish, rubbing it gently into the flesh. Let it marinate at room temperature for 15-20 minutes.
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5
Preheat your oven to 400°F (200°C). Line a baking sheet or a shallow ovenproof tagine with parchment paper.
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6
Scatter the halved cherry tomatoes and lemon slices across the bottom of the prepared baking dish to create a flavorful bed for the fish.
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7
Place the marinated fish fillets on top of the tomatoes and lemon slices, skin-side up if you prefer a bit of texture, or skin-side down for a more traditional braised feel.
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8
Transfer to the oven and roast for 12-15 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
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9
While the fish roasts, take the remaining half of the Chermoula sauce and set it aside to serve as a fresh topping.
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10
Remove the dish from the oven. Carefully transfer the fish and roasted tomatoes to a serving platter.
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11
Spoon the reserved fresh Chermoula generously over the warm fish fillets.
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12
Garnish with toasted pine nuts and a few extra sprigs of fresh cilantro before serving immediately.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle to grind the garlic and spices into the herbs rather than a food processor. If Sea Bass is unavailable, Red Snapper, Cod, or Halibut are excellent Kosher-friendly substitutes. Don't discard the liquid in the bottom of the roasting pan; it is liquid gold and should be spooned over the fish. Ensure your spices are fresh; toasted whole cumin seeds ground at home will elevate this dish significantly. Avoid marinating the fish for more than 30 minutes, as the acid in the lemon juice will begin to 'cook' the delicate protein.
🍽️ Serving Suggestions
Serve alongside fluffy saffron-infused basmati rice or traditional Moroccan couscous. Pairs beautifully with a side of roasted carrots seasoned with honey and harissa. A crisp, chilled glass of Sauvignon Blanc or a dry Israeli Rosé complements the acidity of the dish. Offer a side of warm crusty challah or pita bread to soak up the extra sauce. Complete the meal with a simple Israeli salad of finely diced cucumbers and tomatoes.