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.
If you like the sound of this dish give our Chermoula Chicken Tagine recipe a go!
Spices used in this recipe
North African Chermoula – Mild
North African Chermula is an aromatic blend of spices from North Africa, particularly used in Moroccan, Algerian and Tunisian cuisines. This delicious blend can be used as a dry rub or can be mixed with lemon juice, yoghurt and olive oil to make a wet marinade or be used as a dip. Toasting the spices before adding to dishes can be a great way to release their natural oils thus creating a more intense and caramelised flavour. Chermula 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.$3.45
Chillies Crushed with seeds
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.$3.45
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