Pan-Cooked Fish Fillet with Chermoula Sauce
Pan-cooking with the famous marinade is the simplest and quickest way of preparing a Moroccan-style fish dish.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
For the chermoula, blend everything except the fish together in the food processor. Marinate the fish in half the quantity of sauce for 1/2 hour—setting aside the rest.
Step 2
Put the fish in a large nonstick skillet filmed with oil over medium heat, skin side down, and cook, turning them over once, for 3–8 minutes, or until the fish flakes but is still a little underdone. If the fillets are thin, do not turn them over—they will cook through to the top.
Step 3
Serve with the remaining sauce poured over.
Variation
Step 4
For another chermoula (every town, every family, has its own special combination) mix: 1/2 cup chopped cilantro; 1/2 cup chopped flat-leaf parsley; 3 large garlic cloves, crushed; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 1/2 teaspoons paprika; 1 good pinch of ground chili pepper; juice of 1 lemon or 4 tablespoons wine vinegar; and 2/3 cup extra-virgin olive or other oil.
