Moroccan Chermoula Fish

Name: Moroccan Chermoula Fish
Total time: 40 min
Yield: 4 servings
Ingredients: 600 grams white fish fillets; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley; 4 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1 lemon; 4 tablespoons olive oil; to taste salt; to taste black pepper

Discover the vibrant, zesty flavors of Morocco with fish marinated and baked in a fragrant chermoula sauce.

Moroccan⏱ 40 min⚠ Contains 1 allergen(s)

✨ High in protein✨ High in vitamin C✨ Very low in sodium

Ingredients

White fish fillets600 grams
Fresh cilantro1/2 cup chopped
Fresh parsley1/2 cup chopped
Garlic4 cloves
Ground cumin1 teaspoon
Paprika1 teaspoon
Turmeric1/2 teaspoon
Lemon1
Olive oil4 tablespoons
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 4)

Calories262 kcal

Protein28 g

Carbs5 g

Fat15 g

Fiber1 g

Sugar1 g

Sodium6 mg

Vitamin C18 mg

Iron1 mg

Calcium28 mg

Potassium111 mg

Estimated values.

Steps

1In a food processor, combine cilantro, parsley, minced garlic, cumin, paprika, turmeric, juice from half a lemon, and 2 tablespoons of olive oil. Blend into a coarse paste (chermoula).
2Season fish fillets with salt and pepper. Rub the chermoula paste generously over both sides of the fish. Let marinate for at least 15 minutes.
3Preheat oven to 200°C (400°F).
4Place marinated fish in a baking dish. Drizzle with a little extra olive oil.
5Bake for 15-20 minutes, or until fish is cooked through and flaky. Garnish with a lemon wedge.