Fish with Moroccan Chermoula Sauce Recipe
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.
- 1 1/2 lb Fish (I've used whole and fillets of sea bass and Snapper)
- 3 garlic cloves
- 1 tsp salt
- 1 small onion
- small bunch cilantro
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 6 Tbs olive oil
- juice of 1 lemon
- 3 large tomatoes
- 1 cup sliced green olives (I use blue cheese stuffed olives)
- Crush 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.)
- Slash 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.)
- Bring 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.
- Thinly 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)
- Cover with foil and bake until fish easily flakes, about 30-40 minutes. Garnish with left over cilantro.
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