Fish with chermoula recipe

Fish with Chermoula recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fish with chermoula is a delightful and flavorful dish that combines the freshness of fish with the aromatic Moroccan herb sauce called chermoula. This recipe is perfect for seafood lovers looking to spice up their dinner routine. The chermoula marinade, made with a blend of herbs, spices, and citrus, adds a tangy and zesty kick to the tender fish fillets. With its vibrant colors and exotic flavors, this dish is sure to impress your guests and transport them to the enchanting streets of Morocco.

Keywords: fish, chermoula, recipe, Moroccan, flavorful.

Fish with chermoula recipe details

Fish with chermoula recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

10	flathead fillets, 500g, or any other firm white lean fish
80 g	plain flour
2 small	eggs, beaten
1 tsp	water
some	vegetable oil, for shallow-frying
	lemon wedges, for serving
	For the Chermoula:
1 bunch(es)	coriander, chopped
2 clove(s)	garlic, crushed
2 pinch(es)	salt
1 ½ tsp	paprika, sweet
1 pinch(es)	paprika, hot
½ tbsp	cumin, ground
1 pinch(es)	turmeric
1 pinch(es)	cayenne pepper
1 pinch(es)	black pepper
2 tbsp	olive oil
2 ½ tbsp	water
1 tbsp	preserved lemon, minced

Instructions

Combine all the ingredients of the Chermoula in a blender jug and process until smooth.

Mix well fish pieces (about 12x4cm) and Chermoula and refrigerate covered for at least 2 hours.

Toss the fish in the flour, shaking away any excess. Dip the floured fish in the combined egg and water.

Shallow-fry the fish in batches, in the hot oil until crisp and brown on both sides. Drain on kitchen paper.

Serve immediately with lemon and sweet and sour ginger sambal.

Preparation time:
ca. 10 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a