Fish with Moroccan Chermoula Sauce Recipe TJPenn Recipe

Name: Fish with Moroccan Chermoula Sauce Recipe TJPenn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Crush garlic with salt.
2
Combine with onion, and spices.
3
Add olive oil and lemon juice.
4
This is a chermoula paste.
5
(I prepare it in a mortar lightly crushing the onion.)
6
Slash sides of fish and rub with the chermoula.
7
If using whole fish, coat the cavity.
8
Marinate 2-4 hours.
9
(Ive had success without marinating.)
10
Bring fish to room temp and place in a baking dish that just fits or place in a foil boat.
11
Cover with chopped cilanto reserving some for garnish.
12
Heat oven to 375.
13
Thinly slice tomatoes and overlap a bit covering the dish.
14
Scatter with sliced olives and pour any remaining sauce/paste over the top.
15
(I slightly thin the paste with water)
16
Cover with foil and bake until fish easily flakes, about 30-40 minutes.
17
Garnish with left over cilantro.

1463

kcal

Calories

150

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 12 ingredients. The key ingredients include: 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, and more.

Yes, Fish with Moroccan Chermoula Sauce Recipe TJPenn 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 with Moroccan Chermoula Sauce Recipe TJPenn

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