Go Back
–+ servings
Baked Chermoula Halibut with Couscous

Baked Chermoula Halibut with Couscous

LindySez
A spicy Moroccan sauce, chermoula, flavors this recipe for Baked Chermoula Halibut with Couscous, making it a delicious and simple dish to get on the table.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Fish & Seafood, Main Course
Cuisine Moroccan
Servings 4 servings
Calories 358 kcal

Ingredients
  

  • For the Fish
  • ½ cup diced onion
  • 4 cloves garlic chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • Juice of 1 juicy lemon
  • 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 or other thick white fish
  • ½ cup diced tomatoes with their juice lightly chopped
  • Fish or clam stock as needed
  • Chopped cilantro for garnish
  • For the Couscous
  • 1 cup diced onion
  • 2 tablespoons ghee oil, or butter
  • 1 teaspoon ground cumin
  • ½ teaspoon saffron or turmeric
  • Salt and pepper to taste
  • ¾ cup chicken stock or as directed for your couscous
  • 1 cup couscous
  • ½ cup frozen peas optional

Instructions
 

  • For the Baked Fish: Combine the onion, garlic, cilantro, parsley, lemon juice, preserved lemon rind and raw-el-hanout in a food processor. Process to a smooth paste. 
    Arrange the fish in a single layer in an ovenproof pan or tagine. Pour the onion mixture over the top; cover and refrigerate for 30 minutes up to 2 hours.
  • Heat the oven to 350°F. 
    Pour the tomatoes around the fish and add clam juice or fish stock if not using a tagine so the fish has liquid up to about halfway. Cover and bake for 20 to 25 minutes, depending on the thickness of the fish, the fish should be just cooked through, do not overcook. The tip of a knife, when inserted in the thickest part, should not have any resistance as it goes through the fish. If the sauce seems too thin; transfer it to a small saucepan and simmer until reduced slightly.
  • For the Couscous: While the fish is cooking, prepare the couscous. Heat the Ghee, oil, or butter in a small through. Sauté the onions until they begin to brown around the edges, stir in the cumin, saffron (or turmeric), salt, and pepper. Sauté for 2 - 3 minutes or until fragrant. Add the broth and bring to a simmer; add the couscous and peas, if using. Stir, then cover and let sit for 5 minutes. Uncover, fluff with a fork.
  • To Serve: Place the couscous on a warmed plate, top slightly with the fish and then spoon sauce over the top. Sprinkle with cilantro and serve.

Nutrition

Serving: 1gSodium: 744mgFiber: 4gCholesterol: 45mgCalories: 358kcalPolyunsaturated Fat: 3gSaturated Fat: 3gFat: 7gProtein: 31gCarbohydrates: 42g
Keyword firm white fish, Fish in spicy tomato sauce, halibut, Moroccan style fish
Tried this recipe?Let us know how it was!