Moroccan Spicy Fish

Fresh Cornish sea bream baked in a traditional Moroccan Chermoula marinade.

  1. 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.
  2. Pop the fish into a hot oven at 180 degrees C and cook for 7-10 minutes.
  3. Serve with tomatoes and lemons if you wish.

Author The Cornish Fishmonger


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2



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)