Chermoula is a Moroccan green marinade of coriander and fish that perfumes the coastal markets of Essaouira and Agadir. There are red versions with paprika and yellow versions with saffron depending on the region. It is a North African technique that transforms simple fish into an aromatic and healthy dish.
Moroccan
Moroccan fish chermoula
Moroccan fish chermoula from Morocco: traditional recipe step by step, with chef tips and clear timings.
- Morocco
- MAIN COURSES
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 4 g
- Fat 18 g
- Sodium 480 mg
Story behind the dish
Preparation
Moroccan fish chermoula is a Moroccan preparation with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 sea bass or sea bream fillets.
- Have ready: 1 bunch of fresh cilantro.
- Have ready: 1 bunch of fresh parsley.
- Have ready: 4 cloves of garlic.
- Have ready: 1 teaspoon ground cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crush cilantro
Grind cilantro, parsley, garlic, spices, oil and lemon until green paste.
-
Season steaks with salt and pepper; cover generously with chermoula
Season steaks with salt and pepper; cover generously with chermoula. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Marinate for at least 20 minutes in the refrigerator.
Marinate for at least 20 minutes in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Grill or fry in a pan for 4 minutes per side depending on thickness.
Grill or fry in a pan for 4 minutes per side depending on thickness.
-
Sprinkle with remaining slightly warmed chermoula
Drizzle with remaining slightly warmed chermoula.
-
Serve with lemon slices
Serve with lemon slices, olives and Moroccan salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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