Moroccan oven fish with chermoula. Moroccan cooking made simple and easy. Modern Moroccan, recipes, cuisine and dishes. Traditionally this recipe is prepared with a whole fish stuffed with chermoula, on a bed of sliced potatoes, carrots and tomatoes and topped with sliced bell peppers.

First the fish is marinated in a zesty herb and spice mixture called chermoula, then it's layered with potatoes, carrots, tomatoes and green peppers in a tagine for. Chermoula is an incredibly tasty Moroccan marinade for fish. With different levels of spiciness depending on your taste, this simple marinade is as Chermoula is close to relish in texture and a versatile preparation. You can cook Moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Moroccan oven fish with chermoula

1. Prepare 1 of whole fish of your choice.
2. Prepare 2 of potatoes.
3. You need 1 of tomato.
4. Prepare 1 of lemon.
5. It's 1 of capsicum.
6. You need 1 of diced red onion.
7. Prepare of Chopped Parsley and celentro.
8. You need of Salt, black pepper, paprika, cumin, dried ginger, garlic,.
9. Prepare of Chilli if you like the spicy taste.
10. It's of Olive oil.

In addition to fish, it can also be used to marinate chicken or shellfish; just add. Sprinkle coarse salt into the cuts, close up the lemons and put them in a large jar. There must be enough to cover the fish. Pour the tomato sauce over the fish.

Moroccan oven fish with chermoula step by step

1. Clean the fish and soak it in lemon juice salt and water for 2 hours.
2. Cut the vegetables into thin slices and start laying starting with chopped onion, potato, capsicum.
3. In an other bowl mix the chopped parsley, cilantro, diced garlic,lemon juice, spices and olive oil and add diced chilli if desired until you get a paste we call chermoula.
4. Marinate the fish with half of chermoula paste and to the rest add some water and pour it over the vegetables.
5. Add the fish on top and add tomato slices and put it in the over on 180 ° for 45 mints.
6. After it's done serve it warm and voilà enjoy.

In Morocco, chermoula is traditionally used as a marinade for grilled fish You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and Broiled Fish With Chermoula. The most famous dish in Moroccan cuisine is the tagine - named after the cone-shaped cooking pot it's traditionally made in. Beef and chicken are popular ingredients, but Stir in the remaining chermoula paste, the stock and the potatoes. Moroccan cuisine is a rich tapestry of flavors woven from thousands of years of Mediterranean, Spanish, and Arabic influence. Chermoula is a blend of lemon, fresh herbs, and spices that is perfect accompaniment to fish and seafood.