Roasted Fish With Chermoula Topped With Lemon
Recipe: #32878
July 05, 2019
Categories: Lemon, Moroccan Oven Roast, Vegetarian, Spices, Vegetarian Dinner, more
"Charmoula is a bold, fresh sauce made using cilantro, parsley, lemon, and garlic. Great on roasted veggies, fish, our grilled meats!"
Ingredients
- FOR CHERMOULA
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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 by Step Method
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
No special items needed.