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John Dory with Chermoula

Serves 4, takes minutes to make, plus 30 minutes marinading

Chermoula is an all purpose Moroccan fish marinade that imparts a lovely fresh flavour to fish, full of mouth watering zest. It freezes well, so put it in an ice cube tray, and defrost as necessary

4 fillets of John Dory
A large bunch of coriander, or half and half flat parsley and coriander, chopped (make sure it’s mostly leaves, as the stalks can make it a bit bitter)
1 dstspn mint, chopped
4 garlic cloves, crushed (optional)
1 tsp ground cumin
1 tsp paprika
1/4 to 1/2 tsp chilli powder (optional)
6 tblspns groundnut or extra virgin olive oil
juice of 1 lemon

  • Bung everything except the fish into a blender, and whiz till smooth
  • Brush both sides of the fish fillets with the mix and leave for 30 minutes. Fry as usual, and serve with steamed baby new potatoes and a green salad. Put a generous blob of Chermoula on the side of each plate for dipping