Cook and Scale
Chermoula Baked Fish
4 servings · 45 min total
Sea bass fillets marinated in a vibrant cilantro-garlic chermoula, then oven-baked over roasted peppers and tomato for a fragrant, tangy North African dinner.
Ingredients
- 4 sea bass
- 40 g fresh cilantro, chopped
- 20 g fresh parsley, chopped
- 4 garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 lemon, juiced
- 1 lemon, sliced
- 5⅓ tbsp olive oil
- 1 tomato, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp salt
- ¼ tsp black pepper
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
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.
- 5.
Serve with pan juices — Remove from the oven and serve hot, spooning the roasted peppers, tomato and pan juices over the fish.