Chermoula Crusted fish fillets with spicy salsa

PREP TIME

60 minutes

COOK TIME

10 minutes

SERVES

4-6 people

Ingredients

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

The love this recipe

The flavours in this fish dish take me back to wandering the streets of Essaouira on the coast of Morocco and smelling all the wonderful dishes being made in the souks.

I made this recipe shortly after my trip there and was so inspired by their unique flavour pairings. I decided on a fresh zesty mango salsa which I think works perfectly with the spices in the chermoula mix and the delicate flaky fish.

This dish is super simple but definitely does not scrimp on flavour!

Chermoula is a delicate and zesty blend of sweet paprika, pepper, cumin, coriander, parsley, garlic, turmeric, sea salt and cayenne pepper. North African spice mixes tend to be less about the heat content and more about creating a depth of flavour.

Directions

Mix all ingredients together and marinate with fish for 1 hour in the fridge.
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.