Moroccan oven fish with chermoula
Moroccan oven fish with chermoula

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, moroccan oven fish with chermoula. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Moroccan oven fish with chermoula is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Moroccan oven fish with chermoula is something that I’ve loved my entire life. They’re fine and they look wonderful.

Stir and cover with a lid. Moroccan Marinated Fish In The Oven -Tagra. Moroccan Marinated Fish In The Oven -Tagra.

To get started with this recipe, we must first prepare a few components. You can cook moroccan oven fish with chermoula using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Moroccan oven fish with chermoula:
  1. Prepare 1 whole fish of your choice
  2. Make ready 2 potatoes
  3. Prepare 1 tomato
  4. Prepare 1 lemon
  5. Get 1 capsicum
  6. Make ready 1 diced red onion
  7. Make ready Chopped Parsley and celentro
  8. Make ready Salt, black pepper, paprika, cumin, dried ginger, garlic,
  9. Get Chilli if you like the spicy taste
  10. Take Olive oil

Chermoula is a thick marinade for fish, and the foundation of many Moroccan and North African fish dishes, such as fried sardines stuffed with chermoula and a fish tagine called mqualli made of layered potatoes, tomatoes, fish, and peppers. Although each country has its version of chermoula, and there are several variations, the taste is always very similar. This classic Moroccan recipe is prepared by baking chermoula-marinated whole fish with potatoes, carrots, tomatoes, and green peppers-the result is zesty, saucy and delicious. Serve directly from the baking dish with Moroccan bread for a complete one-dish meal.

Instructions to make Moroccan oven fish with chermoula:
  1. Clean the fish and soak it in lemon juice salt and water for 2 hours
  2. Cut the vegetables into thin slices and start laying starting with chopped onion, potato, capsicum
  3. In an other bowl mix the chopped parsley, cilantro, diced garlic,lemon juice, spices and olive oil and add diced chilli if desired until you get a paste we call chermoula
  4. Marinate the fish with half of chermoula paste and to the rest add some water and pour it over the vegetables
  5. Add the fish on top and add tomato slices and put it in the over on 180 ° for 45 mints
  6. After it's done serve it warm and voilà enjoy

Chermoula is a North African marinade and the next thing you should try! It's extremely easy to prepare, full of flavours and doesn't require hours of cooking. I love it with white fish, but it goes with all sorts of fishes, meats, poultry and vegetables. In Morocco, chermoula is traditionally used as a marinade for grilled fish You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled) When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all. Chermoula is Moroccan blend of herbs and spices which can be used both as a marinade and as a condiment to season salads, stews, tagines and grilled foods.

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