How to Prepare Tasty Moroccan oven fish with chermoula

How to Prepare Tasty Moroccan oven fish with chermoula Delicious, fresh and tasty.

Moroccan oven fish with chermoula. 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.

With different levels of spiciness depending on your taste, this simple marinade is as Chermoula is close to relish in texture and a versatile preparation.

In addition to fish, it can also be used to marinate chicken or shellfish; just add.

This recipe for Moroccan Fish Tagine with Chermoula and Vegetables is one of the most popular ways to prepare fresh fish in Morocco.

You can have Moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moroccan oven fish with chermoula

1. You need 1 of whole fish of your choice.

2. Prepare 2 of potatoes.

3. Prepare 1 of tomato.

4. It’s 1 of lemon.

5. It’s 1 of capsicum.

6. It’s 1 of diced red onion.

7. It’s of Chopped Parsley and celentro.

8. Prepare of Salt, black pepper, paprika, cumin, dried ginger, garlic,.

9. You need of Chilli if you like the spicy taste.

10. Prepare of Olive oil.

First the fish is marinated in a zesty herb and spice mixture called chermoula, then it's layered with potatoes, carrots, tomatoes and green peppers in a tagine for.

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.

If using whole fish, coat the cavity.

Moroccan oven fish with chermoula instructions

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 its done serve it warm and voilà enjoy.

Scatter with sliced olives and pour any remaining sauce/paste over the top.

Try this Moroccan Style Chermoula Fish with Celery & Tomato recipe by Chef Gourmet Goddess.

Serve with rice, cous cous or boiled potatoes.

In Morocco, chermoula is traditionally used as a marinade for grilled fish You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade Broiled Fish With Chermoula.

Moroccan cuisine is a rich tapestry of flavors woven from thousands of years of Mediterranean, Spanish, and Arabic influence.