Roasted Fish With Chermoula Topped With Lemon

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Charmoula is a bold, fresh sauce made using cilantro, parsley, lemon, and garlic. Great on roasted veggies, fish, our grilled meats!"

Original recipe yields 6 servings
OK
  • FOR CHERMOULA

Nutritional

  • Serving Size: 1 (389.1 g)
  • Calories 410.8
  • Total Fat - 30.2 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 52.1 mg
  • Sodium - 197.9 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 6.4 g
  • Protein - 19.5 g
  • Calcium - 88.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 141.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Line a rimmed baking sheet with unbleached parchment paper. Set aside.

To make the Chermoula:


Step 3

Toast the cumin and coriander in a dry skillet until fragrant, stirring occasionally, about 2 minutes. Set aside to cool, then crush with the flat side of a knife or a heavy skillet. Add to the bowl of a food processor fitted with the metal blade.

Step 4

Add the remaining chermoula ingredients to the food processor and pulse until mixture is desired consistency, either very smooth or somewhat chunky.

Step 5

Arrange the fish on the prepared baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Spread a spoonful of the chermoula onto each piece of fish and top with a lemon slice.

Step 6

Roast the fish for 8-15 minutes, depending on the thickness of the fish, about 10 minutes for 1-inch thickness. You will know the fish is done when it is opaque and can be flaked with a fork. Serve immediately.

Tips & Variations


No special items needed.

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