Ingredients
- FOR CHERMOULA
- 1/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 large garlic clove
- 6 tablespoons olive oil (unrefined, cold-pressed extra-virgin)
- 1 lemon (zest of)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 cup lightly packed cilantro leaves (and tender stems)
- 1/2 cup lightly packed flat-leaf parsley leaves (and tender stem)
- 1/4 cup lightly packed peppermint leaves
- 1 1/2 pounds halibut fish (cod, tilapia, or similar fish filets, 6, 4-ounces each)
- Seas salt, pinch of
- 6 lemon slices (thin slices)
How to Make
-
Step 1: Preheat the oven to 400 degrees Fahrenheit.
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Step 2: Line a rimmed baking sheet with unbleached parchment paper. Set aside.
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To make the Chermoula:
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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.
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Step 4: Add the remaining chermoula ingredients to the food processor and pulse until mixture is desired consistency, either very smooth or somewhat chunky.
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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.
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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.
We hope you enjoy this recipe!
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