Chermoula is a Moroccan seasoning for fish.
- 3 garlic cloves
- 1 tsp salt
- 1 small onion, finely chopped
- small bunch of cilantro, chopped
- small bunch of fresh flat-leaf parsley, chopped
- 1 tsp paprika
- 1⁄2 tsp chili powder
- 1⁄2 tsp ground cumin
- 6 tbsp olive oil
- juice of 1 lemon
- 2 small whole snappers, each weighing about 11⁄2lb (800g) 11⁄2lb (800g)
- ripe tomatoes
- 1 cup cracked green olives
To make the chermoula, crush the garlic with the salt and mix with the onion, herbs, and spices. Then, add the olive oil and lemon juice to make a paste.
Slash the sides of the fish in two or three places and rub the fish well with the chermoula, putting some into the slashes and the cavity. Put the fish into a dish, cover, and refrigerate for a minimum of 2 hours, or even overnight, to allow the flavors to develop. Take out the fish 30 minutes before it’s to be cooked and place it in a baking dish. Heat the oven to 375ºF (190ºC). Slice the tomatoes and put them over the fish. Salt lightly, scatter the olives over the dish, and spoon on any remaining chermoula. Cover with foil and bake the fish for 35–45 minutes, depending on its thickness. The fish is cooked if the flesh flakes when a knife is inserted near the backbone. Serve directly from the dish.