Chermoula is a North African paste that’s used as a marinade for seafood, chicken and lamb but is also wonderful for vegetables such as eggplant, zucchini & capsicums. It’s best used on the day it’s made but can last up to 2 days in the refrigerator. As well as an accompanying green salad, a cous cous and chickpea or cracked wheat salad would be delicious when served with this highly aromatic dish.
1 handful fresh coriander leaves & stalks, roughly chopped
1 handful Italian parsley leaves & stalks, roughly chopped
½ cup fresh mint leaves
2 cloves garlic, crushed
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp sweet paprika
½ tsp turmeric
½ tsp fresh chilli, chopped
2 sml lemons, the zest finely grated & juice of
½ tsp sea salt
3 tbsp + extra olive oil
4 x 180 g pieces snapper fillet
green salad, to serve
extra virgin olive oil
lemon wedges, to serve
- Place the coriander, parsley, mint, garlic, spices, chilli, lemon zest and juice, salt and 3 tbsp olive oil in a food processor and process until a fine puree.
- Transfer to a bowl and marinate the snapper fillets for a minimum of 20 minutes.
- Either panfry or barbecue the fillets with a little olive oil for 3 – 4 minutes per side, depending on the thickness of the fillet.
- Serve with a little green salad dressed with extra virgin olive oil and fresh lemon wedges.