After seeing Matt Preston’s article in the newspaper this week’s taste in the herald sun discussing his favorite indian curries with Sanjeev Kapoor (One
The flavours in this fish dish take me back to wandering the streets of Essouria 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 to a fresh zesty mango salsa which I think works perfectly with the spices in the chermula mix and the delicate flaky fish.
This dish is super simple but definitely does not scrimp on 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.
If you like the sound of this dish give our Chermula Chicken Tagine recipe a go!
Spices used in this recipe
Mix all ingredients together and marinate with fish for 1 hour in the fridge.
Heat oil in a fry pan, remove fish from the marinade and place in fry pan carefully spoon the marinade over fish . Cook 4-5 min each side depending how thick the fillets are. Do not over cook.
Serve with steamed coconut rice and mango salsa