Pan-Cooked Fish Fillet with Chermoula Sauce

1. 1

   For the chermoula, blend everything except the fish together in the food processor.

2. 2

   Marinate the fish in half the quantity of sauce for 1/2 hoursetting aside the rest.

3. 3

   Put the fish in a large nonstick skillet filmed with oil over medium heat, skin side down, and cook, turning them over once, for 38 minutes, or until the fish flakes but is still a little underdone.

4. 4

   If the fillets are thin, do not turn them overthey will cook through to the top.

5. 5

   Serve with the remaining sauce poured over.

6. 6

   For another chermoula (every town, every family, has its own special combination) mix: 1/2 cup chopped cilantro; 1/2 cup chopped flat-leaf parsley; 3 large garlic cloves, crushed; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 1/2 teaspoons paprika; 1 good pinch of ground chili pepper; juice of 1 lemon or 4 tablespoons wine vinegar; and 2/3 cup extra-virgin olive or other oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.