Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Herb-and-spice marinated baked fish — Morocco.
plus marinating
Equipment: Blender; baking dish
Measures and names
Ingredients
- 4 white fish fillets
- Large handful of coriander (cilantro) and parsley
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chilli
- Juice of 1 lemon
- 3 tbsp olive oil
- 200 g cherry tomatoes
- 100 g olives
- Salt
Method
- Blend the coriander, parsley, garlic, cumin, paprika, chilli, lemon juice, oil and a pinch of salt into a green chermoula paste.
- Coat the fish in most of the chermoula and leave for 20 minutes.
- Heat the oven to 190°C (fan 170°C). Lay the fish in a dish with the cherry tomatoes and olives, and dot with the remaining paste.
- Bake for 18–20 minutes, until the fish flakes and the tomatoes burst.
- Spoon over the herby juices and serve with cauliflower couscous or a salad. Taste before adding salt — the olives already season the dish.
Swaps and tips
Chermoula is a fragrant North African marinade that works on any fish. Serve with cauliflower couscous instead of couscous.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 19 g | 3 g | 2 g | 15 g | 231 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
