Chermoula fish
Flavour sea bream or bass with a quick homemade chermoula tonight. Wrapping fish in baking paper is a great hack for anxious fish cooks, as it guarantees the fish cooks well and stays moist
- Total:
- Serves: 4 persons
Ingredients
- 4slices (cut the remaining lemon into wedges, to serve) lemon
- 4large bay leaves, scrunched
- 4whole sea bream or bass, scaled, gutted and cleaned, and slashed 3 times on each side
- a small bunch coriander, roughly chopped
- a small bunch flat-leaf parsley, roughly chopped
- 50ml olive oil
- ½lemon, juiced
- 2tsp smoked paprika (sweet or hot)
- 1tsp ground cumin
- 2cloves garlic, peeled
- 1small red chilli, stem removed
Instructions
Step 1
Use a food processor to blend together all the chermoula ingredients to form a smooth sauce. Season and set aside.Step 2
Heat the oven to 180C/fan 160C/gas 4 and put a baking tray in the oven to heat up. Cut four large sheets of baking paper and fold each in half – each should be big enough to fit a whole fish. Season the fish and put one in each parcel with a lemon slice and a bay leaf. Spoon over 1 tbsp of chermoula per fish. Fold up the sides of the parcels to seal. Space the parcels on the baking tray in a single layer and bake for 18-20 minutes or until cooked through.Step 3
Put a parcel on each plate and let your guests unwrap their portion at the table. Serve with the remaining chermoula for everyone to help themselves.