Chermoula fish
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 slices (cut the remaining lemon into wedges, to serve) lemon
- 4 large bay leavesscrunched
- 4 whole sea bream or bassscaled, gutted and cleaned, and slashed 3 times on each side
CHERMOULA
- a small bunch corianderroughly chopped
- a small bunch flat-leaf parsleyroughly chopped
- 50ml olive oil
- ½ lemonjuiced
- 2 tsp smoked paprika (sweet or hot)
- 1 tsp ground cumin
- 2 cloves garlicpeeled
- 1 small red chillistem removed
Nutrition: per serving
- kcal353low
- fat21.4g
- saturates3.8g
- carbs1.5g
- sugars0.6g
- fibre1.3g
- protein37.9g
- salt0.3g
Method
step 1
Use a food processor to blend together all the chermoula ingredients to form a smooth sauce. Season and set aside.
step 2
Heat the oven to 180C/fan 160C/gas 4 and put a baking tray in the oven to heat up. Cut four large sheets of baking paper and fold each in half – each should be big enough to fit a whole fish. Season the fish and put one in each parcel with a lemon slice and a bay leaf. Spoon over 1 tbsp of chermoula per fish. Fold up the sides of the parcels to seal. Space the parcels on the baking tray in a single layer and bake for 18-20 minutes or until cooked through.
step 3
Put a parcel on each plate and let your guests unwrap their portion at the table. Serve with the remaining chermoula for everyone to help themselves.
