Moroccan Spicy Fish

Fresh Cornish sea bream baked in a traditional Moroccan Chermoula marinade.
Moroccan Spicy Fish
  • 2 people
  • 20 mins
  • 10 mins
  • 10 mins


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.


  • Seafood 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)

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