Chermoula Crusted fish fillets with spicy salsa
The flavours in this fish dish take me back to wandering the streets of Essaouira on the coast of Morocco and smelling all the wonderful dishes being made in the souks. I made this recipe shortly after my trip there and was so inspired by their unique flavour pairings. I decided on a fresh zesty mango salsa which I think works perfectly with the spices in the chermoula mix and the delicate flaky fish.
This dish is super simple but definitely does not scrimp on flavour!
Chermoula is a delicate and zesty blend of sweet paprika, pepper, cumin, coriander, parsley, garlic, turmeric, sea salt and cayenne pepper. North African spice mixes tend to be less about the heat content and more about creating a depth of flavour.
If you like the sound of this dish give our Chermoula Chicken Tagine recipe a go!
Ingredients
Shop Spices from this Dish
Similar Recipes
Roast Chermoula Chicken with Caramelised Sumac Onions
Ottolenghi’s Leek Fritters with North African Chermoula
Chermoula chicken tagine with preserved lemons and green olives
Method
- Mix all ingredients together and marinate with fish for 1 hour in the fridge.
- Heat oil in a frypan, remove fish from the marinade and place in frypan carefully spoon the marinade over the fish. Cook 4-5 min each side depending on how thick the fillets are. Do not overcook.
Serve with steamed coconut rice and mango salsa.
Recent Comments
Discover More Spices
Similar Recipes
Pepperberry Beef Pot Pies
Mexican Beef Bolognese
Lemon Myrtle Chicken Schnitzels
Homemade Indian garlic naan



The Spice people FAQs



Join the Spice People to Get Started on Your Culinary Spice Journey!
Be the first to hear about our exclusive promotions, new product releases, recipes and more.
Leave a Reply
You must be logged in to post a comment.