Fish Chermoula Recipe

Name: Fish Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon coriander seeds; 12 whole black peppercorns; 1/4 teaspoon dried hot red pepper flakes; a large pinch saffron threads, crumbled; 1/2 teaspoon coarse salt; 1 teaspoon paprika; 1 medium onion, minced (about 1 cup); 1/3 cup finely chopped fresh parsley leaves; 2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste; 2 tablespoons olive oil; 2 tablespoons finely chopped fresh coriander; 1 garlic clove, minced; 6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds); 2 tablespoons unsalted butter; 1/2 cup water; 4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

Servings: persons

1/2 teaspoon coriander seeds
12 whole black peppercorns
1/4 teaspoon dried hot red pepper flakes
a large pinch saffron threads, crumbled
1/2 teaspoon coarse salt
1 teaspoon paprika
1 medium onion, minced (about 1 cup)
1/3 cup finely chopped fresh parsley leaves
2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander
1 garlic clove, minced
6 skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
2 tablespoons unsalted butter
1/2 cup water
4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

1
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron.
2
Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
3
Lightly oil a shallow baking dish just large enough to hold fillets in one layer.
4
Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula.
5
Chill fillets, covered 1 hour.
6
Preheat oven to 350F.
7
In a large heavy skillet melt butter in water over moderately high heat.
8
Add fennel and cook, covered, stirring occasionally, 10 minutes.
9
Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
10
While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
11
Serve each fillet on a bed of fennel and garnish with fennel fronds.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon coriander seeds, 12 whole black peppercorns, 1/4 teaspoon dried hot red pepper flakes, a large pinch saffron threads, crumbled, and more.

Yes, Fish Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Chermoula

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