Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I’ve had at 5-star restaurants. I made modifications for easily found ingredients keeping true to the flavor of the original dish.
- 1Crush garlic with salt. Combine with onion, and spices. Add olive oil and lemon juice. This is a chermoula paste. (I prepare it in a mortar lightly crushing the onion.)
- 2Slash sides of fish and rub with the chermoula. If using whole fish, coat the cavity. Marinate 2-4 hours. (I’ve had success without marinating.)
- 3Bring fish to room temp and place in a baking dish that just fits or place in a foil ‘boat’. Cover with chopped cilanto reserving some for garnish. Heat oven to 375.
- 4Thinly slice tomatoes and overlap a bit covering the dish. Scatter with sliced olives and pour any remaining sauce/paste over the top. (I slightly thin the paste with water)
- 5Cover with foil and bake until fish easily flakes, about 30-40 minutes. Garnish with left over cilantro.
Member recipes are not tested by the CHOW food team.