Baked Moroccan Chermoula White Fish
An easy baked white fish recipe with a bright Moroccan chermoula sauce of fresh herbs, preserved lemon, and warm spices.
Ingredients
- ½ medium onion roughly chopped (about ½ cup)
- 4 large garlic cloves rough chop
- ¼ cup roughly chopped cilantro
- ¼ cup roughly chopped parsley
- 2 - 3 tablespoons fresh lemon juice
- Salt and pepper to taste
- Rind of ¼ of a preserved lemon remove any lemon and only use the rind
- 1 tablespoon ras-el-hanout
- 1 pound halibut, grouper, mahi mahi, or other thick white fish
- ½ cup diced tomatoes with their juice
- ¼ cup fish or clam stock or as needed
To Finish (Optional - use one, use none, use them all)
- chopped fresh cilantro
- chopped fresh parsley
- chopped fresh mint
- chopped roasted salted pistachios
- lemon or lime wedges
Instructions
Make the Chermoula
- In a food processor combine the onions, garlic, cilantro, parsley, preserved lemon zest, lemon juice, ras el harnout, salt, and pepper. Process into coarse paste. Taste and adjust seasonings.
Marinate the Fish
- Lay the fish in a single layer in a tagine or baking dish. Spread the chermoula evenly over the top.Cover and refrigerate for at least 30 minutes and up to 2 hours.
Bake the Fish
- Heat oven to 375ºF (190)ºC).Scatter the diced tomatoes around the fish. Mix the fish stock or clam juice with the tomato juice and pour around the fish to come up about ¼ inch up the sides. Cover tightly and bake 12 - 18 minutes, depending on the thickness of the fish. The fish is done when if flakes easily and a knife blade slides though the thickest part with almost no resistance. Remove the fish and keep warm.If you want a thicker sauce, transfer to a saucepan and simmer for a few minutes.
Nutrition
Serving: 1 servingCalories: 358kcalCarbohydrates: 42gProtein: 31gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 45mgSodium: 744mgFiber: 4g
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