📝 About This Recipe
Transport your senses to the vibrant coastlines of Morocco with this aromatic Chermoula Marinated Sea Bass. Chermoula is a quintessential Maghrebi wet paste, bursting with the brightness of fresh cilantro, the warmth of toasted cumin, and a signature kick of preserved lemon. This dish elevates delicate sea bass fillets into a masterpiece of herbal complexity and citrusy zest, perfect for a healthy yet luxurious weeknight dinner.
🥗 Ingredients
The Chermoula Paste
- 1 large bunch Fresh Cilantro (stems removed, finely chopped)
- 1/2 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 4 cloves Garlic (minced or crushed into a paste)
- 1/2 piece Preserved Lemon (pulp removed, rind finely minced)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Ground Cumin (preferably toasted)
- 2 teaspoons Smoked Paprika (sweet or bittersweet)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1/2 teaspoon Kosher Salt (to taste)
The Fish
- 4 pieces Sea Bass Fillets (6 oz each, skin-on)
- 1/2 teaspoon Sea Salt (for seasoning fillets)
- 1 piece Lemon (sliced into rounds for roasting)
Garnish
- 1 sprig Fresh Cilantro (for decoration)
- 1 tablespoon Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
Begin by preparing the chermoula paste. In a medium glass bowl, combine the finely chopped cilantro, parsley, minced garlic, and minced preserved lemon rind.
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2
Whisk in the ground cumin, smoked paprika, and cayenne pepper until the herbs are well coated with the spices.
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3
Slowly drizzle in the extra virgin olive oil and lemon juice while stirring constantly. The mixture should be a thick, spoonable wet paste. Season with salt to taste.
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4
Pat the sea bass fillets thoroughly dry with paper towels. This is crucial for achieving a beautiful sear and ensuring the marinade sticks.
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5
Place the fillets in a shallow dish. Spoon half of the chermoula over the fish, rubbing it gently into the flesh. Save the remaining half of the paste to use as a fresh sauce later.
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6
Cover the dish and let the fish marinate in the refrigerator for 20 to 30 minutes. Do not exceed 45 minutes, as the acidity in the lemon will begin to 'cook' the delicate flesh.
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7
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
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8
Arrange the lemon slices on the baking sheet and place the marinated sea bass fillets on top of the lemons, skin-side down.
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9
Transfer the fish to the oven and roast for 12-15 minutes. The fish is done when the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.
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10
For a crispier finish, you can switch the oven to 'Broil' for the final 2 minutes of cooking, watching closely to prevent the herbs from burning.
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11
Remove the fish from the oven and let it rest for 2 minutes.
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12
Plate the fillets and spoon the reserved fresh chermoula over the top. Garnish with toasted pine nuts and fresh cilantro sprigs before serving.
💡 Chef's Tips
Always use fresh herbs; dried herbs will not provide the necessary texture or vibrant flavor for a chermoula paste. If you don't have sea bass, snapper or cod make excellent substitutes for this marinade. Be careful with salt in the paste, as preserved lemons are naturally very salty. Toasting your cumin seeds in a dry pan before grinding them will significantly deepen the aromatic profile of the dish. If you prefer a smoother sauce, you can pulse the chermoula ingredients in a food processor, but a hand-chopped version offers a more traditional, rustic texture.
🍽️ Serving Suggestions
Serve alongside a fluffy mound of saffron-infused couscous to soak up the juices. A side of roasted honey-glazed carrots provides a lovely sweetness that balances the acidity of the chermoula. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. A dollop of Greek yogurt or labneh on the side can help mellow the spices for those sensitive to heat. Warm pita bread is perfect for cleaning the plate of any leftover marinade.