This recipe comes to us via Villa Jerada, the makers of many of our favorite Moroccan ingredients. You probably have never had fish like this before. Chermoula and Harissa are fantastic flavors - distinctively middle eastern yet familiar.
Roasted Fish with Chermoula
4 pieces of black cod (or any type of meaty, flaky white fish)
- 1 cup parsley
2 cups cilantro
- 1 tbsp paprika
1 tbsp Villa Jerada Chermoula
1 tbsp Villa Jerada Harissa
- 1 tbsp cumin
2 threads of saffron
- 3 garlic cloves
- 2 tbsp olive oil
1/2 preserved lemons skin and flesh, reserve other half for garnish
1/2 cup of olives, additional for garnish
¼ cup cilantro and parsley for garnish
In a mortar pound all the ingredients except olives and fish into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400.
Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets.
Garnish fish with preserved lemon slices, olives, cilantro and parsley, and serve.