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Fish with Moroccan Chermoula Sauce

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Fish with Moroccan Chermoula Sauce
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Ingredients (12)

  • 1 1/2 lb Fish (I've used whole and fillets of sea bass and Snapper)
  • 3 garlic cloves
  • 1 tsp salt
  • 1 small onion
  • small bunch cilantro
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 6 Tbs olive oil
  • juice of 1 lemon
  • 3 large tomatoes
  • 1 cup sliced green olives (I use blue cheese stuffed olives)
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Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I’ve had at 5-star restaurants. I made modifications for easily found ingredients keeping true to the flavor of the original dish.


  1. 1Crush garlic with salt. Combine with onion, and spices. Add olive oil and lemon juice. This is a chermoula paste. (I prepare it in a mortar lightly crushing the onion.)
  2. 2Slash sides of fish and rub with the chermoula. If using whole fish, coat the cavity. Marinate 2-4 hours. (I’ve had success without marinating.)
  3. 3Bring fish to room temp and place in a baking dish that just fits or place in a foil ‘boat’. Cover with chopped cilanto reserving some for garnish. Heat oven to 375.
  4. 4Thinly slice tomatoes and overlap a bit covering the dish. Scatter with sliced olives and pour any remaining sauce/paste over the top. (I slightly thin the paste with water)
  5. 5Cover with foil and bake until fish easily flakes, about 30-40 minutes. Garnish with left over cilantro.
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