Chermoula is a sort of punchy pesto that’s popular throughout North Africa, containing parsley, garlic, lemon, plenty of toasted cumin and coriander, and a hint of earthy saffron. This family-friendly marinade works perfectly with fish or chicken, and is great with a simple salad and couscous.

CHERMOULA SPICES (1 portion = 2 tbsp): cumin, coriander, paprika, mild chilli flakes, oil, salt, green bell pepper, saffron

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Chermoula Recipe:

PREP 15 mins
COOK 15 mins
HEAT 2
Serves 4

You Need:

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
2 cloves of garlic - finely grated or crushed
25g bunch of parsley or coriander - roughly chopped1 lemon - ½ zested, then the whole thing halved for juicing
2 tbsp good quality olive oil
1 portion of CHERMOULA SPICES

Method:

Light the BBQ or preheat the grill
Blend the parsley with the garlic, CHERMOULA SPICES, 2 tbsp olive oil, the juice of ½ the lemon, all of the lemon zest and ½ tsp salt to a smooth paste (adding a splash of water if necessary)
Coat the fish in the paste, then wrap each piece of fish in a separate parcel of foil lined with baking parchment, sealing tightly
Grill the fish parcels for 5-10 minutes or until cooked through (longer if using chicken)
Grill the remaining ½ lemon, flesh side down, for 4 minutes or until beginning to char
Serve the fish with the couscous, salad and caramelised ½ lemon to squeeze over at the table

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