Fish Fillets with Chermoula


  • 4 fish fillets
  • Lime or lemon wedges to serve

Chermoula Marinade:

  • 1/2 cup fresh coriander leaves
  • 3 large cloves garlic
  • 1 level teaspoon mild paprika
  • 1/2 Spanish (red) onion, peeled and roughly chopped
  • 1 red chilli, seeded and roughly chopped
  • 2 level tablespoons lime or lemon juice
  • 1/4 cup fresh parsley leaves
  • 3 level teaspoons ground cumin
  • 1/4 level teaspoon hot paprika


Put all the ingredients for the marinade into a food processor and process until finely chopped. Put the marinade into a shallow dish. Add fish fillets and coat well with the mixture.

Cover and refrigerate for two hours or overnight.

Heat a large pan, add the fish and cook gently until just cooked through but still moist, turning once to ensure even cooking. Serve the fish with lime or lemon wedges and accompany with potato wedges (Trim Kitchen Cookbook) freshly steamed green beans and a tossed salad.

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