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Free for a limited timeOven-Baked Moroccan Chermoula Fish
Chermoula is Morocco's green marinade for fish: coriander, parsley, garlic, cumin, paprika and lemon. Huge flavour with zero frying.
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Why it's good
- High protein, low fat
- Omega-3 from fish
- Ready in half an hour
Chermoula Fish
15 minPrep
20 minBake
4Servings
300kcal
Ingredients
- 800 g white fish fillet (hammour or sea bass)
- A bunch of coriander and parsley
- 4 garlic cloves
- 1 tsp cumin and paprika
- Juice of 2 lemons
- 2 tbsp olive oil
- Baby potatoes, peppers and tomato slices
Method
- Blend herbs, garlic, spices, lemon and oil (the chermoula).
- Marinate the fish in half of it for 20 minutes.
- Layer the vegetables in a tray, top with fish and the rest of the chermoula.
- Bake 20 minutes at 200°C.
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Tip
Slice the potatoes thinly so they cook in the same time as the fish.
Chermoula beyond fish
Chermoula works on chicken, prawns and roasted veg. Make extra and keep it in the fridge for 5 days.
Frequently asked questions
Best fish to use?
Any firm white fish: hammour, sea bass, emperor.
Can I grill it on charcoal?
Yes — use a fish basket so it doesn't fall apart.
How many calories?
About 300 kcal per serving with the veg.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.