Moroccan · Condiment
Chermoula for Fish (Herb & Cumin Marinade)
The classic marinade that dresses nearly every Moroccan fish dish — a loose, bright paste of coriander, garlic, cumin, paprika and lemon. This fish version keeps plenty of fresh herb and acid so it perfumes the flesh without overwhelming it.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large bunch fresh coriander
- 1/2 bunch flat-leaf parsley
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne (optional)
- Juice of 1 lemon
- 4 tbsp olive oil
- 1/2 tsp salt
Method
- 1
Blend the herbs
Finely chop the coriander and parsley, or pulse in a processor with the garlic and salt to a coarse paste.
- 2
Add spice and acid
Stir in the cumin, paprika, cayenne, lemon juice and olive oil until loose and spoonable.
- 3
Marinate
Coat the fish and rest 20-30 minutes in the fridge before grilling, baking or pan-frying.
Chef's tips
- Keep it loose and green — a fish chermoula should pour, not clump.
- Reserve a few spoonfuls unmarinated to spoon over the cooked fish as a fresh sauce.
Frequently asked questions
How long can fish sit in chermoula?
Twenty to forty minutes is ideal. The lemon acid begins to cure the flesh, so avoid marinating delicate fish much longer than an hour.
Can I make chermoula ahead?
Yes — it keeps 3 days in the fridge under a film of oil, though the herbs are brightest within a day.