Chermoula-Marinated Fish with Roasted Vegetables
Thick fish fillets bathed in chermoula -- North Africa's electrifying green marinade of cilantro, cumin, paprika, and preserved lemon -- then roasted over a bed of caramelized peppers, onions, and tomatoes. The result is a vibrant, herbaceous crust that shatters into meltingly flaky fish beneath.
Ingredients
- ### For the Chermoula
- 1 cup packed fresh cilantro (stems and leaves)
- 1/2 cup packed fresh flat-leaf parsley
- 4 cloves garlic
+ 17 more ingredients
Instructions
Make the chermoula: Combine cilantro, parsley, garlic, cumin, paprika, cayenne, preserved lemon rind, lemon juice, olive oil, and salt in a food processor. Pulse until you have a thick, vibrant green paste. It should be textured, not perfectly smooth.
Reserve 3 tablespoons of chermoula for finishing. Coat the fish fillets generously with the remaining chermoula on all sides. Let marinate in the refrigerator for 30 minutes to 2 hours.
Preheat oven to 425 degrees F.
Toss the sliced bell peppers, red onion, cherry tomatoes, and fennel with olive oil, salt, and pepper. Spread in a single layer on a large rimmed sheet pan.
Roast the vegetables for 15 minutes until they begin to soften and caramelize at the edges.
Remove the pan from the oven. Nestle the chermoula-coated fish fillets on top of the vegetables. Return to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork (internal temperature of 145 degrees F).
Spoon the reserved chermoula over the cooked fish. Serve immediately with the roasted vegetables, lemon wedges, and warm couscous or crusty bread.
Nutrition Estimate
Per serving • Estimated by Blinner AI