Moroccan Spicy Fish
20 minutes
2
Fresh Cornish sea bream baked in a traditional Moroccan Chermoula marinade.
- Firstly, add your marinade ingredients to a food processor and blend. Next, place the sea bream or bass in a large dish and score the flesh with your knife. Thoroughly rub the marinade mix into the flesh of the bream and allow to sit for at least 30 minutes.
- Pop the fish into a hot oven at 180 degrees C and cook for 7-10 minutes.
- Serve with tomatoes and lemons if you wish.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 2
Ingredients:
- 2 sea bream (whole, scaled and gutted), or
- 2 farmed sea bass (whole, scaled and gutted), or
- 2 red mullet (whole, scaled and gutted)
Chermoula Marinade Ingredients:
- 1 bunch coriander, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1/2 teaspoon chilli powder (optional)
- 1/2 lemon
- Olive oil - enough to bind
- Salt & freshly ground pepper to season
- Sliced tomatoes and lemons (optional)