Chermoula Moroccan Fish Marinade
Elevate your next seafood dish with the vibrant flavors of Chermoula, a classic Moroccan fish marinade that’s both aromatic and deeply flavorful. Made with a blend of fresh cilantro, parsley, garlic, and warm spices like cumin, coriander, and turmeric, this marinade strikes the perfect balance of earthy, tangy, and lightly spiced notes. A squeeze of lemon juice and a touch of preserved lemon (optional) add bright, zesty layers, while olive oil binds the ingredients into a luscious paste that clings beautifully to fish fillets. Whether you’re grilling, baking, or pan-searing, this versatile marinade infuses your fish with irresistible North African flair. Ready in just 15 minutes of prep time, it’s the perfect recipe to impress at dinner with minimal effort—pair it with fluffy couscous or roasted vegetables for a complete, show-stopping meal packed with fresh, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 1 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
- 4 Garlic cloves, minced
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Freshly cracked black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Olive oil
- 1 tablespoon Preserved lemon, finely chopped (optional)
- 0.5 teaspoon Ground turmeric
- 4 pieces Fish fillets (e.g., cod, snapper, or salmon)
Instructions
In a medium bowl, combine the chopped cilantro, parsley, and minced garlic.
Add the ground cumin, coriander, sweet paprika, cayenne pepper, turmeric, salt, and black pepper to the bowl. Stir well to evenly distribute the spices.
Mix in the lemon juice, olive oil, and preserved lemon (if using) until the mixture forms a cohesive, paste-like marinade.
Rinse and pat the fish fillets dry with paper towels. Place the fish in a shallow dish or a resealable plastic bag.
Pour the chermoula marinade over the fish, ensuring the fillets are fully coated on all sides.
Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes, preferably 2 hours, to allow the flavors to infuse.
Once marinated, cook the fish as desired—grill, bake at 375°F (190°C) for 12-15 minutes, or pan-sear over medium heat until the fish is opaque and flakes easily with a fork.
Serve the fish warm with additional fresh herbs, a wedge of lemon, and a side of couscous or roasted vegetables.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3327 mg | 145% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 5.6 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 519 mg | 40% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
