Fish with Chermoula
Elevate your seafood game with this vibrant Fish with Chermoula recipe, featuring tender white fish fillets infused with bold North African flavors. The star of the dish is the homemade chermoula sauce, a bright and zesty blend of fresh parsley, cilantro, garlic, warm spices like paprika, cumin, and coriander, with a kick of red chili flakes and a burst of lemon juice. Marinating the fish in this aromatic mix ensures every bite is bursting with flavor, while a quick pan-sear locks in its flaky, juicy texture. Perfect for weeknight dinners or dinner parties, this recipe comes together in just 30 minutes and pairs beautifully with fluffy couscous, steamed rice, or a crisp salad. Try this easy and healthy fish dish for a Mediterranean-inspired meal your whole family will love!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, halibut, or snapper)
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3 cloves garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 1 whole lemon (zested and juiced)
- 0.25 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water (optional, to thin the sauce)
Instructions
Wash and pat dry the fish fillets. Set them aside on a plate.
In a food processor or blender, combine parsley, cilantro, garlic, paprika, cumin, coriander, red chili flakes, lemon zest, lemon juice, olive oil, salt, and black pepper. Blend until smooth. If the mixture is too thick, add a tablespoon or two of water to achieve a spreadable consistency.
Taste the chermoula sauce and adjust seasoning if necessary.
Rub the chermoula sauce generously over both sides of the fish fillets. Reserve some of the sauce for serving, if desired.
Place the coated fish fillets in a shallow dish, cover, and refrigerate for 30 minutes to marinate (optional, but enhances flavor).
Preheat a non-stick skillet over medium heat. Add a drizzle of olive oil to the skillet.
Cook the fish fillets for 3-4 minutes on each side, or until they are golden brown and cooked through. The fish should flake easily with a fork.
Transfer the cooked fish to a serving platter and drizzle with any reserved chermoula sauce.
Serve immediately with your choice of side dishes, such as rice, couscous, or a fresh salad.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.5 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 293 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2634 mg | 56% | |
*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.
