Main Dishes Meals Recipes Spring Summer

Grilled Snapper with Chermoula

September 7, 2021

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.


(Serves 4)

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


  1. 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.
  2. Transfer to a bowl and marinate the snapper fillets for a minimum of 20 minutes.
  3. Either panfry or barbecue the fillets with a little olive oil for 3 – 4 minutes per side, depending on the thickness of the fillet.
  4. Serve with a little green salad dressed with extra virgin olive oil and fresh lemon wedges.

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