Consuming Passions - Worldwide Events Managers

Moroccan Fish

Serves: 4

Notes

One of the principal mixtures which give a distinctive flavour to Moroccan savoury cooking is chermoula, a blend of spices, herbs, onion, lemon juice and oil. It works well with meats and fish, as it does in this recipe. The quantities of spices given are good for most purposes but it’s a good idea to adjust to your own taste after you’ve tried it the first time.

Ingredients

• 4 fillets of fish
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground ginger
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 Tbsp parsley (preferably Italian), finely chopped
• 1 Tbsp fresh coriander, finely chopped
• 1 small chilli, seeds removed, finely chopped (or you could use chilli sauce)
• A few strands of saffron (optional)
• 2 Tbsp lemon juice
• 4 Tbsp nut oil (such as macadamia oil) (other oils could be used)

Method

In a bowl, mix spices together (grinding them if they are not powdery). Add remaining ingredients except fish and oil. Slowly dribble in oil, a little at a time, stirring constantly (as if for making mayonnaise). Add more oil until all has been incorporated. Rub fish with half the mixture and allow to marinate for an hour (at least). Pan fry fish fillets preferably in a non-stick pan. Even in other frying pans the oil in the chermoula should prevent fish from sticking. Once cooked serve fish topped with a little more chermoula. I prefer to serve this dish with couscous made up according to instructions on the packet.