Entree: Western Sahara – Southern Culinary Region – سمك بالشرمولة ➤ samak bil-sharmoula (Fish marinated in a chermoula herb and spice sauce then grilled or pan-roasted)

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 10 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: sea bass, cod, or grouper)
- 1 cup (30 g) packed fresh cilantro leaves
- 1 cup (30 g) packed fresh flat-leaf parsley leaves
- 4 cloves (approx. 16 g) garlic, peeled
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for cooking
- 1 tbsp (15 ml) red wine vinegar or preserved lemon brine
- 1 tbsp (15 g) ground cumin
- 2 tsp (10 g) sweet paprika
- 1/2 tsp (2.5 g) ground coriander
- 1/4–1/2 tsp (1–2 g) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) water to loosen the paste if needed
- Lemon wedges and extra chopped cilantro for serving

Instructions

1. In a food processor combine cilantro, parsley, garlic, lemon juice, olive oil, vinegar, cumin, paprika, ground coriander, cayenne, salt and pepper. Process to a coarse paste, adding up to 2 tbsp (30 ml) water to reach a spreadable marinade consistency.
2. Pat fish fillets dry and place in a shallow dish. Spoon and rub about two-thirds of the chermoula over the fillets, coating both sides. Cover and refrigerate to marinate for 30 minutes to 2 hours for deeper flavor.
3. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat or preheat a grill to medium-high. Remove excess marinade from the fish so it does not burn.
4. Cook the fillets 3–5 minutes per side depending on thickness, until the fish is just opaque and flakes easily with a fork. If grilling, oil the grates and grill 3–4 minutes per side.
5. Warm the remaining chermoula gently in a small saucepan or stir it with a little extra olive oil to serve as a sauce.
6. Plate the fish, spoon over a little of the reserved chermoula, garnish with lemon wedges and chopped cilantro, and serve immediately with steamed couscous, boiled potatoes, or a simple salad.