Prep time 10 min
Chermoula is the foundation of a number of Algerian, Moroccan and Tunisian dishes and is usually used with a firm white fish. It is a balanced combination of flat-leaf parsley and fresh coriander, oil, cumin, paprika, and hot pepper. This simple combination can be used in a number of adventurous ways ranging from a marinade in preparing a tagine to stuffing grid sardines. I love the way it permeates the delicate flavor of simple fish dishes without overpowering their subtle taste and I use it as a condiment to grilled or baked halibut, cod or swordfish.
This is the classic recipe and is open to interpretation. For example try adding ginger and/or saffron.
Ingredients. (for two)
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
2 to 3 garlic cloves (to taste)
1 teaspoons cumin seeds, lightly toasted and ground
1/2 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
A pinch of cayenne pepper (more to taste)
1/4 to cup extra virgin olive oil, to taste
Juice of a freshly squeezed lemon
Method
1. In a pestle and mortar, crush garlic and spices and add pepper flakes.
2. Add the lemon juice and olive oil, and blend with a fork until smooth.
3.Scrape the mixture into a small saucepan and heat it over a moderate heat until hot and aromatic, about 30 seconds; do not boil.
4. In a small bowl add mixture to chopped cilantro and parsley, slowly add the oil till you get a thick paste.
Spread over the baked, seared or grilled fish fillets. See recipe
Chermoula can be made 1 day ahead. Cover and chill.
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