Moroccan Fish Chermoula
White fish fillets baked in a vibrant chermoula sauce of saffron, sweet paprika, lemon, and plum tomatoes with red onion.
TOTAL TIME
1 hr 38 min
ACTIVE TIME
8 min 25s
QUANTITY
~1.65 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/14
Ingredients0/16 gathered · 4 servings
30g
15g
4clove
2tsp
1tsp
0.5tsp
1tsp
1tsp
1piece
80ml
800g
1piece
2piece
400g
1pinch
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 15g | — | — | |
| 3 | | 4clove | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1piece | — | — | |
| 10 | | 80ml | — | — | |
| 11 | | 800g | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 2piece | — | — | |
| 14 | | 400g | — | — | |
| 15 | | 1pinch | — | — | |
| 16 | | 60ml | — | — |
Tools16 items
Serveware1 item
Procedure41 steps
1 of 41
Drop the coriander into a small bowl.
Fresh coriander · 30 g
⏱ 10s
ResultFresh coriander2 of 41
Add the parsley to the bowl with the coriander.
Fresh flat-leaf parsley leaves · 15 g⏱ 10s
ResultFresh coriander and fresh flat-leaf parsley leaves3 of 41
Peel the garlic cloves and lay them on the chopping board.
Garlic · 4 clove
⏱ 30s
ResultPeeled garlic cloves4 of 41
Roughly chop the peeled garlic cloves into coarse pieces.
⏱ 30s
ResultRoughly chopped garlic5 of 41
Scrape the chopped garlic into the bowl with the herbs.
⏱ 5s
ResultRoughly chopped garlic and fresh coriander and fresh flat-leaf parsley leaves6 of 41
Spoon the ground cumin into the bowl.
Ground cumin · 2 tsp⏱ 5s
ResultRoughly chopped garlic and fresh coriander mixture7 of 41
Add the sweet paprika to the bowl.
Sweet paprika · 1 tsp⏱ 5s
ResultRoughly chopped garlic and fresh coriander mixture8 of 41
Measure in the hot chilli powder.
Hot chilli powder · 0.5 tsp⏱ 5s
ResultRoughly chopped garlic and fresh coriander mixture9 of 41
Add the ground coriander to the bowl.
Ground coriander · 1 tsp⏱ 5s
ResultRoughly chopped garlic and fresh coriander mixture10 of 41
Add half a teaspoon of salt to the herb and spice mixture.
Salt · 0.5 tsp⏱ 5s
ResultRoughly chopped garlic and fresh coriander mixtureused in step 1211 of 41
Finely grate the zest of the lemon into a second small bowl.
Lemon · 1 piece
⏱ 30s
ResultLemon zest12 of 41
Halve the zested lemon and squeeze its juice into the herb bowl, then tip in the zest.
⏱ 20s
ResultHerb and spice mix with lemon13 of 41
Pour in the extra-virgin olive oil.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultHerb and spice mix with lemon and extra-virgin olive oil14 of 41
Stir everything together vigorously until you have a thick, fragrant green paste.
⏱ 20s
ResultChermoula marinadeused in step 1615 of 41
Lay the fish fillets in a single layer in a large shallow dish.
White fish fillet · 800 g
⏱ 10s
ResultWhite fish fillet16 of 41
Spoon the chermoula marinade over the fish, turning each fillet to coat both sides thoroughly.
⏱ 10s
ResultWhite fish fillet and chermoula marinade17 of 41
Press a sheet of cling film over the dish to cover the fish completely.
⏱ 10s
18 of 41
Transfer the dish to the refrigerator to marinate.
⏱ 10s
ResultWhite fish fillet and chermoula marinade19 of 41
Leave the fish to marinate in the refrigerator for at least 1 hour so the spices and herbs penetrate the flesh.
⏱ 1 hr
ResultChermoula-marinated fish20 of 41
Take the dish out of the refrigerator and remove the cling film.
⏱ 10s
ResultChermoula-marinated fishused in step 3721 of 41
Set the oven to 190 °C and allow it to come fully up to temperature.
⏱ 10 min
22 of 41
Peel the red onion, halve it through the root, and lay both halves cut-side down on the chopping board.
Red onion · 1 piece⏱ 20s
ResultPeeled red onion23 of 41
Slice the onion halves crosswise into thin half-moons.
⏱ 30s
ResultFinely sliced onion24 of 41
Scatter the sliced onion in an even layer over the base of a large baking dish (about 30 × 20 cm).
⏱ 5s
ResultFinely sliced onion25 of 41
Halve the green peppers lengthways and lay them flat on the chopping board.
Green bell pepper · 2 piece⏱ 20s
ResultHalved green bell pepper26 of 41
Cut away the seed core and white pith from each pepper half.
⏱ 20s
ResultDeseeded green bell pepper27 of 41
Slice each pepper half lengthways into thin strips.
⏱ 30s
ResultThinly sliced green pepper28 of 41
Scatter the pepper strips over the onion in the baking dish.
⏱ 5s
ResultFinely sliced onion and thinly sliced green pepper29 of 41
Slice the plum tomatoes into rounds about 5 mm thick.
Plum tomatoes · 400 g⏱ 45s
ResultSliced tomatoes30 of 41
Lay the tomato slices over the peppers and onion, covering the base of the dish.
⏱ 10s
ResultSliced tomatoes and finely sliced onion and thinly sliced green pepper31 of 41
Drop the saffron threads into a small bowl.
Saffron threads · 1 pinch⏱ 5s
ResultSaffron threads32 of 41
Pour the water over the saffron and leave it for a moment to bloom.
Water · 60 ml⏱ 5s
ResultSaffron threads and water33 of 41
Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.
⏱ 5 min
ResultSaffron water34 of 41
Pour the saffron water evenly over the vegetables in the baking dish.
⏱ 5s
ResultSliced tomato and thinly sliced green pepper mixture35 of 41
Drizzle the remaining olive oil over the vegetable bed.
Extra-virgin olive oil · 20 ml⏱ 5s
ResultSliced tomato and thinly sliced green pepper mixture36 of 41
Season the vegetables with salt.
Salt · 0.5 tsp⏱ 5s
ResultSliced tomato and thinly sliced green pepper mixture37 of 41
Lift the marinated fish fillets out of the marinade dish and lay them in a single layer on top of the vegetable bed, spooning any remaining marinade over them.
⏱ 20s
ResultChermoula-marinated fish and sliced tomato mixture38 of 41
Slide the baking dish into the oven.
⏱ 10s
ResultChermoula-marinated fish and sliced tomato mixture39 of 41
Bake for 25 minutes, until the fish is opaque and flakes easily when pressed and the vegetables are tender and slightly caramelised at the edges.
⏱ 25 min
ResultChermoula-baked fish and vegetables40 of 41
Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.
⏱ 10s
ResultChermoula-baked fish and vegetables41 of 41
Leave the dish to rest for 2 minutes so the juices settle.
⏱ 2 min
ResultRested moroccan fish chermoulaTotal Time1 hr 38 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 30 g | | Drop the coriander into a small bowl.⏱ 10sResultFresh coriander |
| 2 | 15 g | | Add the parsley to the bowl with the coriander.⏱ 10sResultFresh coriander and fresh flat-leaf parsley leaves |
| 3 | 4 clove | | Peel the garlic cloves and lay them on the chopping board.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Roughly chop the peeled garlic cloves into coarse pieces.⏱ 30sResultRoughly chopped garlic |
| 5 | Roughly chopped garlicstep 4 | | Scrape the chopped garlic into the bowl with the herbs.⏱ 5sResultRoughly chopped garlic and fresh coriander and fresh flat-leaf parsley leaves |
| 6 | 2 tsp | | Spoon the ground cumin into the bowl.⏱ 5sResultRoughly chopped garlic and fresh coriander mixture |
| 7 | 1 tsp | | Add the sweet paprika to the bowl.⏱ 5sResultRoughly chopped garlic and fresh coriander mixture |
| 8 | 0.5 tsp | | Measure in the hot chilli powder.⏱ 5sResultRoughly chopped garlic and fresh coriander mixture |
| 9 | 1 tsp | | Add the ground coriander to the bowl.⏱ 5sResultRoughly chopped garlic and fresh coriander mixture |
| 10 | 0.5 tsp | | Add half a teaspoon of salt to the herb and spice mixture.⏱ 5sResultRoughly chopped garlic and fresh coriander mixtureused in step 12 |
| 11 | 1 piece | | Finely grate the zest of the lemon into a second small bowl.⏱ 30sResultLemon zest |
| 12 | Roughly chopped garlic and fresh coriander and fresh flat-leaf parsley leaves and ground cumin and sweet paprika and hot chilli powder and ground coriander and saltstep 10 | | Halve the zested lemon and squeeze its juice into the herb bowl, then tip in the zest.⏱ 20sResultHerb and spice mix with lemon |
| Lemon zeststep 11 | |||
| 13 | 60 ml | | Pour in the extra-virgin olive oil.⏱ 5sResultHerb and spice mix with lemon and extra-virgin olive oil |
| 14 | — | | Stir everything together vigorously until you have a thick, fragrant green paste.⏱ 20sResultChermoula marinadeused in step 16 |
| 15 | 800 g | | Lay the fish fillets in a single layer in a large shallow dish.⏱ 10sResultWhite fish fillet |
| 16 | Chermoula marinadestep 14 | | Spoon the chermoula marinade over the fish, turning each fillet to coat both sides thoroughly.⏱ 10sResultWhite fish fillet and chermoula marinade |
| 17 | — | | Press a sheet of cling film over the dish to cover the fish completely.⏱ 10s |
| 18 | — | | Transfer the dish to the refrigerator to marinate.⏱ 10sResultWhite fish fillet and chermoula marinade |
| 19 | — | | Leave the fish to marinate in the refrigerator for at least 1 hour so the spices and herbs penetrate the flesh.⏱ 1 hrResultChermoula-marinated fish |
| 20 | — | | Take the dish out of the refrigerator and remove the cling film.⏱ 10sResultChermoula-marinated fishused in step 37 |
| 21 | — | | Set the oven to 190 °C and allow it to come fully up to temperature.⏱ 10 min |
| 22 | 1 piece | | Peel the red onion, halve it through the root, and lay both halves cut-side down on the chopping board.⏱ 20sResultPeeled red onion |
| 23 | Peeled red onionstep 22 | | Slice the onion halves crosswise into thin half-moons.⏱ 30sResultFinely sliced onion |
| 24 | Finely sliced onionstep 23 | | Scatter the sliced onion in an even layer over the base of a large baking dish (about 30 × 20 cm).⏱ 5sResultFinely sliced onion |
| 25 | 2 piece | | Halve the green peppers lengthways and lay them flat on the chopping board.⏱ 20sResultHalved green bell pepper |
| 26 | Halved green bell pepperstep 25 | | Cut away the seed core and white pith from each pepper half.⏱ 20sResultDeseeded green bell pepper |
| 27 | Deseeded green bell pepperstep 26 | | Slice each pepper half lengthways into thin strips.⏱ 30sResultThinly sliced green pepper |
| 28 | Thinly sliced green pepperstep 27 | | Scatter the pepper strips over the onion in the baking dish.⏱ 5sResultFinely sliced onion and thinly sliced green pepper |
| 29 | 400 g | | Slice the plum tomatoes into rounds about 5 mm thick.⏱ 45sResultSliced tomatoes |
| 30 | Sliced tomatoesstep 29 | | Lay the tomato slices over the peppers and onion, covering the base of the dish.⏱ 10sResultSliced tomatoes and finely sliced onion and thinly sliced green pepper |
| 31 | 1 pinch | | Drop the saffron threads into a small bowl.⏱ 5sResultSaffron threads |
| 32 | 60 ml | | Pour the water over the saffron and leave it for a moment to bloom.⏱ 5sResultSaffron threads and water |
| 33 | — | | Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.⏱ 5 minResultSaffron water |
| 34 | Saffron waterstep 33 | | Pour the saffron water evenly over the vegetables in the baking dish.⏱ 5sResultSliced tomato and thinly sliced green pepper mixture |
| 35 | 20 ml | | Drizzle the remaining olive oil over the vegetable bed.⏱ 5sResultSliced tomato and thinly sliced green pepper mixture |
| 36 | 0.5 tsp | | Season the vegetables with salt.⏱ 5sResultSliced tomato and thinly sliced green pepper mixture |
| 37 | Chermoula-marinated fishstep 20 | | Lift the marinated fish fillets out of the marinade dish and lay them in a single layer on top of the vegetable bed, spooning any remaining marinade over them.⏱ 20sResultChermoula-marinated fish and sliced tomato mixture |
| 38 | — | | Slide the baking dish into the oven.⏱ 10sResultChermoula-marinated fish and sliced tomato mixture |
| 39 | — | | Bake for 25 minutes, until the fish is opaque and flakes easily when pressed and the vegetables are tender and slightly caramelised at the edges.⏱ 25 minResultChermoula-baked fish and vegetables |
| 40 | — | | Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultChermoula-baked fish and vegetables |
| 41 | — | | Leave the dish to rest for 2 minutes so the juices settle.⏱ 2 minResultRested moroccan fish chermoula |
| Total Time | 1 hr 38 min | ||
Serving
- Spoon the vegetables and their juices onto a large serving platter, then lay the fish fillets on top.
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 393kcal | |
| 38g | |
| 21g | |
| 3g | |
| 12g | |
| 6g | |
| 3g | |
| 747mg |
Ingredients0/16
Tools0/14
Recipe
Moroccan Fish Chermoula
White fish fillets baked in a vibrant chermoula sauce of saffron, sweet paprika, lemon, and plum tomatoes with red onion.
What you’ll doYou will blend fresh herbs, spices, garlic, lemon zest and juice into a thick paste, coat fish fillets and refrigerate for at least an hour. Meanwhile, slice onions, peppers and tomatoes into a baking dish, steep saffron in warm water, then layer the marinated fish on top and braise in the oven until the fish is opaque and the vegetables are tender.
Serves4
Total1 hr 38 min
LevelEasy
Ingredients
- Fresh coriander30 g
- Fresh flat-leaf parsley leaves15 g
- Garlic4 clove
- Ground cumin2 tsp
- Sweet paprika1 tsp
- Hot chilli powder0.5 tsp
- Ground coriander1 tsp
- Salt1 tsp
- Lemon1 piece
- Extra-virgin olive oil80 ml
- White fish fillet800 g
- Red onion1 piece
- Green bell pepper2 piece
- Plum tomatoes400 g
- Saffron threads1 pinch
- Water60 ml
Tools
Large shallow dishBaking dishSpoonLarge serving platterChermoula marinade bowl (small bowl)Saffron bowl (small bowl)OvenChef's knifeMicroplane zesterCling filmCitrus juicerRefrigeratorGraterOven gloveChopping boardMicroplane
Method
1
Drop the coriander into a small bowl.
10sChermoula marinade bowl (small bowl)Fresh coriander · 30 g
2
Add the parsley to the bowl with the coriander.
10sChermoula marinade bowl (small bowl)Fresh flat-leaf parsley leaves · 15 g
3
Peel the garlic cloves and lay them on the chopping board.
30sChopping board, Chefs knifeGarlic · 4 clove
4
Roughly chop the peeled garlic cloves into coarse pieces.
30sChopping board, Chefs knifePeeled garlic cloves · step 3
5
Scrape the chopped garlic into the bowl with the herbs.
5sChermoula marinade bowl (small bowl)Roughly chopped garlic · step 4
6
Spoon the ground cumin into the bowl.
5sChermoula marinade bowl (small bowl)Ground cumin · 2 tsp
7
Add the sweet paprika to the bowl.
5sChermoula marinade bowl (small bowl)Sweet paprika · 1 tsp
8
Measure in the hot chilli powder.
5sChermoula marinade bowl (small bowl)Hot chilli powder · 0.5 tsp
9
Add the ground coriander to the bowl.
5sChermoula marinade bowl (small bowl)Ground coriander · 1 tsp
10
Add half a teaspoon of salt to the herb and spice mixture.
Result · Roughly chopped garlic and fresh coriander mixture · used in step 12
5sChermoula marinade bowl (small bowl)Salt · 0.5 tsp
11
Finely grate the zest of the lemon into a second small bowl.
30sSaffron bowl (small bowl), MicroplaneLemon · 1 piece
12
Halve the zested lemon and squeeze its juice into the herb bowl, then tip in the zest.
20sChermoula marinade bowl (small bowl), Citrus juicerRoughly chopped garlic and fresh coriander mixture · step 10Lemon zest · step 11
13
Pour in the extra-virgin olive oil.
5sChermoula marinade bowl (small bowl)Extra-virgin olive oil · 60 ml
14
Stir everything together vigorously until you have a thick, fragrant green paste.
Result · Chermoula marinade · used in step 16
20sChermoula marinade bowl (small bowl), Spoon
15
Lay the fish fillets in a single layer in a large shallow dish.
10sLarge shallow dishWhite fish fillet · 800 g
16
Spoon the chermoula marinade over the fish, turning each fillet to coat both sides thoroughly.
10sLarge shallow dishChermoula marinade · step 14
17
Press a sheet of cling film over the dish to cover the fish completely.
10sLarge shallow dish, Cling film
18
Transfer the dish to the refrigerator to marinate.
10sLarge shallow dish, Refrigerator
19
Leave the fish to marinate in the refrigerator for at least 1 hour so the spices and herbs penetrate the flesh.
1 hrLarge shallow dish
20
Take the dish out of the refrigerator and remove the cling film.
Result · Chermoula-marinated fish · used in step 37
10sLarge shallow dish, Refrigerator, Cling film
21
Set the oven to 190 °C and allow it to come fully up to temperature.
190°C10 minOven
22
Peel the red onion, halve it through the root, and lay both halves cut-side down on the chopping board.
20sChopping board, Chefs knifeRed onion · 1 piece
23
Slice the onion halves crosswise into thin half-moons.
30sChopping board, Chefs knifePeeled red onion · step 22
24
Scatter the sliced onion in an even layer over the base of a large baking dish (about 30 × 20 cm).
5sBaking dishFinely sliced onion · step 23
25
Halve the green peppers lengthways and lay them flat on the chopping board.
20sChopping board, Chefs knifeGreen bell pepper · 2 piece
26
Cut away the seed core and white pith from each pepper half.
20sChopping board, Chefs knifeHalved green bell pepper · step 25
27
Slice each pepper half lengthways into thin strips.
30sChopping board, Chefs knifeDeseeded green bell pepper · step 26
28
Scatter the pepper strips over the onion in the baking dish.
5sBaking dishThinly sliced green pepper · step 27
29
Slice the plum tomatoes into rounds about 5 mm thick.
45sChopping board, Chefs knifePlum tomatoes · 400 g
30
Lay the tomato slices over the peppers and onion, covering the base of the dish.
10sBaking dishSliced tomatoes · step 29
31
Drop the saffron threads into a small bowl.
5sSaffron bowl (small bowl)Saffron threads · 1 pinch
32
Pour the water over the saffron and leave it for a moment to bloom.
5sSaffron bowl (small bowl)Water · 60 ml
33
Leave the saffron to steep in the water for 5 minutes until the liquid turns a deep golden yellow.
5 minSaffron bowl (small bowl)
34
Pour the saffron water evenly over the vegetables in the baking dish.
5sBaking dishSaffron water · step 33
35
Drizzle the remaining olive oil over the vegetable bed.
5sBaking dishExtra-virgin olive oil · 20 ml
36
Season the vegetables with salt.
5sBaking dishSalt · 0.5 tsp
37
Lift the marinated fish fillets out of the marinade dish and lay them in a single layer on top of the vegetable bed, spooning any remaining marinade over them.
20sBaking dishChermoula-marinated fish · step 20
38
Slide the baking dish into the oven.
10sBaking dish, Oven, Oven glove
39
Bake for 25 minutes, until the fish is opaque and flakes easily when pressed and the vegetables are tender and slightly caramelised at the edges.
190°C25 minBaking dish, Oven
40
Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.
10sBaking dish, Oven, Oven glove
41
Leave the dish to rest for 2 minutes so the juices settle.
2 minBaking dish
42
Spoon the vegetables and their juices onto a large serving platter, then lay the fish fillets on top.
Result · Rested moroccan fish chermoula
20sLarge serving platterRested moroccan fish chermoula · step 41
Printed 13 October 2026