Chermoula Baked Fish

Method

1. 1
   • fresh cilantro40 g
   • fresh parsley20 g
   • garlic4
   • ground cumin2 tsp
   • smoked paprika1 tsp
   • cayenne pepper½ tsp
   • paprika1 tsp
   • lemon1
   • olive oil5⅓ tbsp
   • salt1 tsp
   • black pepper¼ tsp

   Blend the chermoula marinade — In a food processor or bowl, blend the cilantro, parsley, garlic, cumin, smoked paprika, paprika, cayenne pepper, lemon juice, olive oil, salt and black pepper into a thick green marinade.

2. 2
   • sea bass4

   Marinate the fish — Coat the sea bass fillets generously with two-thirds of the chermoula, cover and let marinate in the fridge for at least 20 minutes.

3. 3
   • tomato1
   • red bell pepper1

   Layer the vegetables and fish — Preheat the oven to 200°C (390°F). Layer the sliced tomato and red bell pepper in the bottom of a baking dish and place the marinated fish fillets on top.

4. 4
   • lemon1

   Bake the fish — Spoon the remaining chermoula over the fish, top with lemon slices, and bake for 18-20 minutes until the fish flakes easily with a fork.

   ⏱20 min
5. 5
   • tomato1

   Serve with pan juices — Remove from the oven and serve hot, spooning the roasted peppers, tomato and pan juices over the fish.