Fish Chermoula

1. 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. 2

   Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

3. 3

   Lightly oil a shallow baking dish just large enough to hold fillets in one layer.

4. 4

   Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula.

5. 5

   Chill fillets, covered 1 hour.

6. 6

   Preheat oven to 350F.

7. 7

   In a large heavy skillet melt butter in water over moderately high heat.

8. 8

   Add fennel and cook, covered, stirring occasionally, 10 minutes.

9. 9

   Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.

10. 10

    While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.

11. 11

    Serve each fillet on a bed of fennel and garnish with fennel fronds.

* Per serving · 4 servings · Values may vary.