Moroccan oven fish with chermoula
Moroccan oven fish with chermoula

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, moroccan oven fish with chermoula. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Moroccan oven fish with chermoula is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Moroccan oven fish with chermoula is something which I’ve loved my whole life. They’re nice and they look fantastic.

Moroccan cooking made simple and easy. Modern Moroccan, recipes, cuisine and dishes. Traditionally this recipe is prepared with a whole fish stuffed with chermoula, on a bed of sliced potatoes, carrots and tomatoes and topped with sliced bell peppers.

To get started with this recipe, we must first prepare a few components. You can have moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan oven fish with chermoula:
  1. Take 1 whole fish of your choice
  2. Take 2 potatoes
  3. Get 1 tomato
  4. Get 1 lemon
  5. Take 1 capsicum
  6. Make ready 1 diced red onion
  7. Make ready Chopped Parsley and celentro
  8. Prepare Salt, black pepper, paprika, cumin, dried ginger, garlic,
  9. Prepare Chilli if you like the spicy taste
  10. Make ready Olive oil

Sprinkle coarse salt into the cuts, close up the lemons and put them in a large jar. There must be enough to cover the fish. International chef Amy Riolo demonstrates how to make Moroccan style fish with chermoula sauce. Amy Riolo: My Moroccan styled fish with Chermoula sauce makes eating healthy fun.

Instructions to make Moroccan oven fish with chermoula:
  1. Clean the fish and soak it in lemon juice salt and water for 2 hours
  2. Cut the vegetables into thin slices and start laying starting with chopped onion, potato, capsicum
  3. In an other bowl mix the chopped parsley, cilantro, diced garlic,lemon juice, spices and olive oil and add diced chilli if desired until you get a paste we call chermoula
  4. Marinate the fish with half of chermoula paste and to the rest add some water and pour it over the vegetables
  5. Add the fish on top and add tomato slices and put it in the over on 180 ° for 45 mints
  6. After it's done serve it warm and voilà enjoy

This is a great spin and easy weeknight fish dish. If using whole fish, coat the cavity. Scatter with sliced olives and pour any remaining sauce/paste over the top. Moroccan cuisine is a rich tapestry of flavors woven from thousands of years of Mediterranean, Spanish, and Arabic influence. Chermoula is a blend of lemon, fresh herbs, and spices that is perfect accompaniment to fish and seafood.

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