Chermoula is a game-changer for grilled fish, infusing every bite with bold, North African flavours. This marinade, rich with garlic, cumin, coriander, and preserved lemon, pairs perfectly with delicate fish like sea bass, cod, or snapper. The result? A smoky, citrusy, and herbaceous dish that transports you straight to the bustling souks of Morocco.
Grilling enhances the natural oils of the fish, locking in moisture while allowing the chermoula to caramelise slightly, creating an irresistible crust. Serve with couscous or a fresh tomato and cucumber salad to balance the robust flavours. If you’re new to chermoula, this is an easy yet impressive way to introduce it to your cooking repertoire.
This dish is not only flavourful but also incredibly healthy. Rich in omega-3 fatty acids, grilled fish provides essential nutrients while keeping the meal light. The chermoula adds an antioxidant boost, thanks to its combination of fresh herbs and spices. It’s a fantastic way to bring authentic Moroccan cuisine into your home without much effort.
For an authentic homemade chermoula marinade, visit our recipe: Chermoula Recipe – The Moroccan Flavour Burst
Chermoula-Grilled Sea Bass
Ingredients
Instructions
- Coat the fish fillets generously with the chermoula marinade and let them sit for at least 30 minutes.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the fish for 3–4 minutes per side, or until it flakes easily with a fork.
- Serve immediately with lemon wedges and a sprinkle of fresh parsley.
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