Moroccan
Fish Chermoula
A classic Moroccan fish dish where firm white fish is marinated in chermoula, a bright paste of coriander, parsley, garlic, lemon, paprika, and cumin. It is gently cooked over vegetables so the sauce turns fragrant, savory, and deeply infused.
Watch it madeSivan's Kitchen · 1:43
Ingredients
- Firm white fish steaks or thick fillets, such as sea bass, cod, hake, or snapper450g
- Fresh coriander, finely chopped1/2 cup
- Fresh flat-leaf parsley, finely chopped1/4 cup
- Garlic cloves, crushed3
- Sweet paprika2 tsp
- Ground cumin1 tsp
- Ground turmeric1/2 tsp
- Cayenne pepper1/4 tsp
- Salt3/4 tsp
- Lemon juice2 tbsp
- Extra-virgin olive oil4 tbsp
- Preserved lemon peel, rinsed and finely chopped1 tbsp
- Potato, peeled and sliced into thin rounds1 medium
- Carrot, peeled and sliced into thin rounds1 medium
- Tomato, sliced1 large
- Green bell pepper, sliced into rings1 small
- Green or violet Moroccan olives1/3 cup
- Water1/3 cup
Method
- Make the chermoula by pounding or stirring together the coriander, parsley, garlic, paprika, cumin, turmeric, cayenne, salt, lemon juice, olive oil, and preserved lemon until it forms a loose, fragrant paste.
- Pat the fish dry, coat it thoroughly with about two-thirds of the chermoula, and let it marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Arrange the potato and carrot slices in the base of a tagine or heavy shallow pan, overlapping them slightly to make a bed for the fish.
- Scatter the tomato slices and bell pepper rings over the vegetables, then spoon over the remaining chermoula.
- Place the marinated fish on top of the vegetables and scrape any marinade from the dish over the fish.
- Add the olives and pour the water around the edge of the pan, avoiding washing the chermoula off the fish.
- Cover and cook over medium-low heat for 30 to 35 minutes, until the vegetables are tender and the fish flakes easily; do not stir, but gently shake the pan once or twice to prevent sticking.
- Uncover for the last 5 minutes if the sauce is too loose, then rest for 5 minutes before serving with Moroccan bread to scoop up the sauce.
Common questions
Can I substitute the fish or make this with frozen fish?
Yes. Use firm white fish that holds together: cod, hake, sea bass, snapper, monkfish, or halibut. Frozen fish is fine if fully thawed and very well patted dry; excess water weakens the chermoula and can make the sauce watery.
How long should I marinate the fish, and can it sit too long?
Marinate 30 minutes at room temperature for the best balance, or up to 2 hours in the refrigerator. Don’t leave it much longer in the lemon marinade, or the fish surface can turn mushy and start to cure like ceviche.
What are the most common mistakes when cooking fish chermoula?
The biggest mistakes are slicing the vegetables too thick, overcrowding the pan, and cooking over high heat. Keep the potato and carrot very thin, cover the pan, and cook gently so the fish stays moist and the vegetables soften in time.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat or in a low oven; avoid microwaving aggressively, which can dry out the fish and make the potatoes grainy.
What should I serve with fish chermoula?
Serve it straight from the pan with couscous, crusty bread, or plain rice to soak up the sauce. A simple green salad or extra lemon wedges work well. If using preserved lemon and olives, keep sides mild and fresh.