Entree: Western Sahara – National Cuisine – Chermoula Fish (North African marinated white fish cooked with a herb-spice chermoula in a tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 30 min

Total 55 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod, haddock, or grouper)
- 2 tbsp (30 ml) olive oil for cooking
- 1/3 cup (80 ml) extra-virgin olive oil for the chermoula
- 1 cup (30 g) packed fresh cilantro, chopped
- 1/2 cup (15 g) packed fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) cayenne or red chili flakes (adjust to taste)
- 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 1 medium onion, thinly sliced
- 14 oz (400 g) canned diced tomatoes (or 3 medium fresh tomatoes, chopped)
- 1 preserved lemon rind, rinsed and finely chopped (optional)
- Salt and black pepper to taste
- Lemon wedges to serve

Instructions

1. In a bowl, combine the 1/3 cup (80 ml) extra-virgin olive oil, chopped cilantro, chopped parsley, minced garlic, ground cumin, paprika, cayenne, 1 tsp (5 g) salt, lemon juice, and red wine vinegar to make the chermoula. Stir until well blended.
2. Rub half of the chermoula over the fish fillets, cover, and refrigerate to marinate for 20–30 minutes.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until soft and lightly golden, about 6 minutes.
4. Add the diced tomatoes and chopped preserved lemon rind (if using) to the skillet. Stir in the remaining chermoula, bring to a gentle simmer, and season with salt and pepper. Simmer for 5–7 minutes to meld flavors.
5. Nestle the marinated fish fillets into the tomato-chermoula sauce, spooning some sauce over the tops. Reduce heat to medium-low, cover, and simmer gently until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
6. Carefully transfer the fish to plates, spoon sauce over the fillets, and serve with lemon wedges. Accompany with couscous, flatbread, or steamed rice.