Friday, 17 November 2017


"Many men go fishing all of their lives without knowing that it is not fish they are after." - Henry David Thoreau 

Fish is popular in our household, especially as we shop from an excellent fishmonger who always has fresh fish and will recommend the tastiest and freshest seafood to us, depending on our menu needs. 

Grilled Moroccan Fish Fillets 
4 firm white fish fillets, such as ling or snapper 
Chermoula marinade 
Olive oil, lemon juice
Steamed spinach, roast pumpkin and mushrooms
Lemon wedges, to serve 

Place the fish fillets into a large resealable plastic bag and pour enough chermoula marinade to coat the fillets. Seal the bag after removing the air and turn the fish to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat the grill to very hot. Brush grill tray with some olive oil. Place fillets on prepared tray and cook for 5 minutes under grill, about 10 cm from heat, basting with lemon juice, without turning, until fish flakes easily.
Meanwhile, put the spinach, roast pumpkin and mushrooms on the serving plates and keep warm (in a warm oven covered with foil).
Place cooked fish on top of the warm spinach, and drizzle with extra chermoula, garnishing with lemon wedges.

1 comment:

  1. By scrolling down I by accidentally saw this - looks like a delicious combination! Would it work with any white fish? Would have to find the right store for fresh coriander leaves and sumac power, but the rest I already have. Thanks for hte recipe!