Created by ForeverMama on July 5, 2019
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Line a rimmed baking sheet with unbleached parchment paper. Set aside.
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.