Chermoula is a herb and spice paste that’s popular throughout North Africa. It’s made with parsley, garlic, lemon and plenty of toasted cumin and coriander that give an incredible depth of flavour. This family-friendly marinade works perfectly with fish, chicken or courgette and is great served with a simple salad and couscous.
CHERMOULA BLEND (1 portion = 1 tbsp): cumin, coriander, chilli, coriander leaf, black pepper, allspice, brown MUSTARD, yellow MUSTARD, parsley, garlic, cinnamon, red bell pepper, paprika, mint, onion, sumac, rose
May contain CELERY and SESAME. Allergens are listed in CAPITALS
PREP 15 mins
COOK 15 mins
4 firm-fleshed fish fillets or skinless chicken breasts, or use halved courgettes (scored several times through to the skin) for a veg/vegan version
1 lemon - ½ zested, then the whole thing halved for juicing
2 cloves of garlic - finely grated or crushed
25g bunch of parsley or coriander - roughly chopped
2 tbsp olive oil
1 portion of CHERMOULA BLEND
Preheat the grill or light the BBQ now
Blend the parsley with the garlic, olive oil, juice of ½ the lemon, the lemon zest, CHERMOULA BLEND and ¾ tsp salt to a smoothish paste (adding a splash of water if necessary)
Mix the paste with the fish then grill for 5-10 minutes together with the remaining ½ lemon, or until charred around the edges and cooked through
Serve the fish with the grilled ½ lemon to squeeze over at the table
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