Ingredients Jump to Instructions ↓

  1. 1 or 2 whole fish (2 kg or 4 1/2 lb. total weight)

  2. -- For the Chermoula --

  3. 1 large bunch cilantro (coriander), finely chopped

  4. 4 large cloves garlic, pressed or finely chopped

  5. 2 tablespoons paprika

  6. 1 tablespoon cumin

  7. 1 teaspoon salt, or more to taste

  8. 1 teaspoon ginger

  9. 1/2 teaspoon cayenne pepper

  10. 1/4 teaspoon saffron threads, crumbled

  11. 3 tablespoons vegetable oil

  12. juice of 1 lemon --

  13. 2 large carrots, cut into thin sticks

  14. 2 large potatoes, peeled and thinly sliced

  15. 3 or 4 tomatoes, thinly sliced

  16. 2 green peppers, sliced into rings

  17. 1 or 2 whole chili peppers

  18. 1 or 2 lemons, sliced

  19. salt

  20. ginger

  21. pepper

  22. olive oil

  23. handful of red olives --

  24. 2 tablespoons chopped parsley or cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Wash and dry the fish.

  2. Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.

  3. Reserve a little more than half of the chermoula, and use the remaining chermoula to marinate the fish, rubbing the chermoula over the outside of the fish and and inside the cavity. Cover the fish and leave to marinate while proceeding with the recipe. (Or, refrigerate the fish and leave to marinate at least several hours or even overnight. Bring the fish to room temperature while proceeding with the recipe.)

  4. Preheat an oven to 425° F (220° C). Lightly oil a baking dish with olive oil. Distribute the carrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish. Add the potato slices in a single layer and season them to taste with salt, ginger and pepper.

  5. Place the fish in the baking dish and arrange the tomato slices on and around the fish. Thin the reserved chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the fish and vegetables. Top the fish with the green pepper, lemon slices, chili peppers and olives.

  6. Cover the fish with aluminum foil and bake for 25 minutes. Remove the foil, and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.

  7. If the liquids in the dish have not reduced to a thick sauce during the baking, you'll want to do this on the stove. Carefully pour out the liquids into a saucepan and cover the fish to keep warm. Reduce the liquids to a thick sauce over medium to medium-high heat and pour immediately back into the baking dish. Garnish with the chopped parsley and serve.


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