Perch with Chermoloua

Colourful and flavour-packed fish dish

Chermoula is a marinade for fish and the foundation of a number of North African fish dishes, including a baked fish, fried sardines stuffed with chermoula. Chermoula can also be used to marinate chicken or shellfish. It's similar to a pesto but without the nuts and cheese. You can also use it to top vegetables. This Chermoula recipe is foundation of Moroccan fish dishes.

Ingredients

Serving: 1

Protein & Carbohydrates

• 155 g Perch

• 155 g Vegetables (carrots, tomatoes & mushrooms) washed & chopped

• 3 Tablespoon Olive Oil (1tsp for fish, 2 tsp for veg.)

Herbs & Spices

• Garlic (fresh) - chopped finely, add according to your taste

• Coriander (fresh, only leaves) - chopped finely, add according to your taste

• Ginger fresh or powder (optional) - chopped, add according to your taste

• Paprika - add according to your taste

• Cumin - add according to your taste

• Safran - add according to your taste

• Cayenne Pepper - add according to your taste

• Salt - add according to your taste

And

• 1 - 2 Teaspoon Lemon Juice

• 50 ml Water

Preparation Steps

1. Preheat oven to 180 - 200°. Line baking sheets with parchment or silicone baking mats.

2. Combine all spices, herbs and oil. Rub fish with spice mixture. For more flavour leave the fish marinate for at least an hour in this traditional mixture.

3. Place fish on prepared tray and cover loosely with baking paper. Bake for 25 minutes or until the flesh flakes easily when tested with a fork

4. Rub the vegetables with the rest of the Chermoula, add spices and water if needed and sauté in a pan.