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Moroccan Style Chermoula Fish with Celery & Tomato

Moroccan Style Chermoula Fish with Celery & Tomato
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A simple and quick recipe that is all baked in oven.

Ingredients

  • 3 cloves garlic
  • 1 green chilli, stem removed
  • 2 tbspns ground cumin
  • 2 tbspns sweet paprika
  • 1 cup chopped parsley
  • 1 cup chopped coriander
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 x 150-200gm firm white fish fillets
  • 1 x 400gm tinned chopped tomatoes
  • 4 sticks celery, roughly chopped
  • Sea salt
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Method

  1. Preheat oven to 180C. Place the garlic, chilli, cumin, paprika, coriander, parsley, lemon juice and olive oil in a blender or food processor and combine until the mixture forms a smooth paste. Toss the fillets in half the paste and reserve the other half to spread on top of the fillets.
  2. Put chopped tomatoes into baking dish, put roughly chopped celery on top followed by fish fillets. Spread paste on fillets, season with salt and cover with foil.
  3. Bake in oven for approximately 20-30 mins or until the fish is tender. Serve with rice, cous cous or boiled potatoes. Serves 4.
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Recipe Rating

4
Preparation Time: 20M
Cooking Time: 30M

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