½ cup lightly packed cilantro leaves and tender stems
½ cup lightly packed flat-leaf parsely leaves and tender stems
¼ cup lightly packed mint leaves
6 4-ounces filets of wild halibut or similar fish
pinch of sea salt
6 thin slices of lemon (the ones in my photos are too thick)
Instructions
Preheat the oven to 400 degrees and line a rimmed baking sheet with unbleached parchment paper.
To make the chermoula: toast the cumin and coriander in a dry skillet until fragrant, stirring occasionally, about 2 minutes. Set aside to cool, then crun=sh with the flat side of a knife or a heavy skillet. Add to the bowl of a food processor fitted with the metal blade.
Add the remaining chermoula ingredients to the food processor and pulse until mixture is desired consistency, either very smooth or somewhat chunky.
Arrange the fish on the prepared baking sheet, drizzle with a little olive oil and sprinkle with salt and pepper. Spread a spoonful of the chermoula onto each piece of fish and top with a lemon slice.
Roast the fish for 8-10 minutes, depending on the thickness of the fish, about 10 minutes for 1-inch thickness. You will know the fish is done when it is opaque and can be flaked with a fork. Serve immediately.
Notes
If toasting spices is too fussy for you, don't do it. Just add ⅛ teaspoon of each ground spice into the food processor. It tastes 10 times better with freshly toasted spices, but it's still great with ground.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-fish-chermoula-recipe/