Ingredients
- 3 plump garlic cloves
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp sweet ❤️ paprika
- ½ tsp hot paprika
- 75g fresh coriander
- 25g flat-leaf parsley
- Juice of 1 lemon
- 1 preserved lemon (optional)
- 2 tbsp olive oil
- 4 white fish fillets, ❤️ scaled and cleaned
Instructions
- Make a paste with the garlic and salt in a mortar, then stir in the cumin and paprikas.
- Finely ❤️ chop the herbs and add them to the mortar, pounding them to a chunky paste.
- Stir in the lemon juice and ❤️ olive oil (or use a food processor).
- If using the preserved lemon, chop it finely and stir it into the chermoula. ❤️ Taste and adjust the seasoning if necessary.
- Brush the fish with chermoula and marinate for at least one hour (up to ❤️ eight hours if possible).
- Grill the fish for two to four minutes on each side until cooked through.
- Serve with the remaining ❤️ chermoula and lemon wedges.