Roasted Fish with Chermoula Recipe
Servings: 6
Ingredients
- For the chermoula:
- 3/8 teaspoon coriander seeds
- 3/8 teaspoon cumin seeds
- 1 large garlic clove
- 6 Tablespoons unrefined cold-pressed extra-virgin olive oil
- zest of half a lemon
- 2 Tablespoons freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- 1/8 teaspoon crushed red pepper flakes
- 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 1/8 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.