📝 About This Recipe
Transport your senses to the vibrant coastlines of Morocco and Tunisia with this aromatic Chermoula Fish. This dish features a bold, herbaceous marinade of fresh cilantro, parsley, and warm spices that perfectly complements the delicate sweetness of white fish. It is a masterclass in Maghrebi flavors, offering a zesty, earthy, and slightly spicy profile that makes for an unforgettable Halal-friendly centerpiece.
🥗 Ingredients
The Fish
- 4 pieces Sea Bass fillets (approx. 6oz each, skin-on and scaled)
- 1/2 teaspoon Sea salt (for initial seasoning)
The Chermoula Marinade
- 1 large bunch Fresh Cilantro (finely chopped)
- 1/2 bunch Fresh Flat-leaf Parsley (finely chopped)
- 4 Garlic cloves (minced into a paste)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1/2 Preserved Lemon (pulp discarded, rind finely minced)
- 2 teaspoons Smoked Paprika
- 1 tablespoon Ground Cumin (toasted if possible)
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Bed and Garnish
- 1 cup Cherry Tomatoes (halved)
- 1 Red Bell Pepper (thinly sliced into rings)
- 1 Fresh Lemon (sliced into rounds for roasting)
- 1 tablespoon Toasted Pine Nuts (for garnish)
👨🍳 Instructions
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1
Begin by patting the fish fillets completely dry with paper towels. This ensures the skin gets crispy and the marinade adheres properly.
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2
In a medium glass bowl, combine the finely chopped cilantro, parsley, minced garlic, and minced preserved lemon rind.
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3
Whisk in the olive oil, lemon juice, smoked paprika, cumin, coriander, and cayenne pepper until the mixture forms a thick, vibrant green paste.
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4
Place the fish fillets in a shallow dish and spoon half of the chermoula over them, rubbing it gently into the flesh. Let marinate for 20-30 minutes at room temperature.
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5
Preheat your oven to 400°F (200°C) and lightly grease a roasting pan or a heavy-bottomed oven-safe skillet.
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6
Arrange the red bell pepper rings and cherry tomatoes at the bottom of the pan to create a colorful 'bed' for the fish.
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7
Place the marinated fish fillets on top of the vegetables, skin-side up if you prefer a crispier texture, or skin-side down for a more traditional braised feel.
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8
Tuck the fresh lemon slices around the fish fillets to add aromatic steam during the cooking process.
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9
Drizzle the remaining half of the chermoula over the vegetables and the tops of the fish.
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10
Roast in the center of the oven for 15-18 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
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11
Switch the oven to 'Broil' for the last 2 minutes if you want to slightly char the peppers and get the skin extra golden.
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12
Remove from the oven and let the dish rest for 3 minutes to allow the juices to redistribute.
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13
Garnish with toasted pine nuts and a few fresh cilantro leaves before serving directly from the pan for a rustic touch.
💡 Chef's Tips
Always use fresh herbs; dried versions will not provide the necessary bright, punchy flavor profile of a true chermoula. Do not over-marinate the fish; the acid in the lemon juice will begin to 'cook' the delicate proteins if left for more than an hour. If you don't have preserved lemons, use the zest of one whole lemon and a pinch of extra salt to mimic the fermented tang. For the best results, use a heavy cast iron skillet which distributes heat evenly and helps caramelize the vegetable base. Feel free to swap Sea Bass for Red Snapper, Cod, or even Salmon—just adjust the cooking time based on the thickness of the fillet.
🍽️ Serving Suggestions
Serve alongside fluffy saffron-infused couscous to soak up the aromatic herb oils. Pair with a side of warm, crusty Moroccan Khobz bread for a truly authentic experience. A chilled glass of sparkling apple cider or a mint-infused lemonade complements the acidity beautifully. Add a side of roasted carrots with honey and harissa for a sweet and spicy contrast. Finish the meal with a traditional glass of hot Moroccan Mint Tea.