Sorry, my fault.
Chermoula is garlicky flavour marinade.
Moroccan cuisine has probably become the most well-known North African style in cooking. Chermoula is one of the most versatile of the many Moroccan spice blends – it’s not that hot so can be used to flavour salad dressings or as a dry rub for fish or chicken before lightly cooking. It’s a clever combination of robust earthy flavours such as cumin, paprika and turmeric with the freshness of onion and herbs like parsley and coriander.
There are numerous variation for Chermoula - basically the main ingredient of Coriander, Parsley, Garlic, Oil, Salt and Lemon Juice is similar. The only difference being the spices used. I add some extra curry powder and chilli powder for extra flavour. 1 tablespoon and 1 teaspoon respectively.
1 bunch coriander (or ½ bunch coriander and ½ bunch parsley)
2tsp whole cumin seeds, toasted and crushed ( or just use cumin powder )
½-1 tsp cayenne pepper
2tsp sweet paprika
4 cloves of garlic
juice of 1 lemon
2 tbsp/30ml/1fl oz extra virgin olive oil ( I uses near to 100ml )
½tbsp coarse sea salt
1. Put all the ingredients in a food processor and process to a slightly uneven purée. Smear over the fish fillet on both sides. Place in a shallow dish, cover and leave to marinate for at least one hour, turning occasionally, before cooking.
2. Wipe a heavy frying pan with olive oil. Place over a high heat and leave to heat through thoroughly for about three minutes. Lay the fish fillet, skin side down in the pan. Cook the fish fillet for a further 2-3 minutes on each side. Serve immediately.
Leave some chermoula as sauce and spoon over fish or as dip.
marinating fish fillet.
More info on ingredients use.