- By Fish
- By category
- By Season
Moroccan Spicy Fish
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)
Olive oil - enough to bind
Salt & freshly ground pepper to season
Sliced tomatoes and lemons (optional)
Publication Date: January 28, 2015.
From £4.19 per portionPER fish: £16.76 TEXTURE: Flaky
£8.95 TEXTURE: Firm
From £11.20 per portionPER fish: £44.80 TEXTURE: Flaky
From £8.31 per portionPER k/g: £24.93 TEXTURE: Flaky
From £6.75 per portionPER fish: £6.75 TEXTURE: Flaky
From £6.25 per portionPER fish: £6.25 TEXTURE: Flaky