Chermoula Crusted Fish Fillets with Spicy Salsa

• 2 tbsp The Spice People’s North African Chermoula spice blend
• 2 kg monkfish fillets or another firm white fish
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 4 cloves garlic, finely chopped
• 2 cups chopped onion
• 2 mixed cup of chopped parsley, coriander and mint leaves

FOR MANGO SALSA

• 2 tsp The Spice People’s chillies crushed
• 2 mangoes, diced
• 1 bell pepper, diced
• 4 tbsp chopped fresh basil
• 4 tsp lime juice
• 1 tsp red wine vinegar
• 1 tsp brown sugar

1. Mix all ingredients together and marinate with fish for 1 hour in the fridge.
   
2. Heat oil in a frypan, remove fish from the marinade and place in frypan carefully spoon the marinade over the fish. Cook 4-5 min each side depending on how thick the fillets are. Do not overcook.
   
   Serve with steamed coconut rice and mango salsa.