Entree: Western Sahara – Northern Culinary Region – سمك بالشرمولة ➤ Samak bil-Chermoula (White fish marinated and cooked in a North African herb and spice chermoula sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 cup (30 g) packed fresh cilantro leaves
- 1/2 cup (15 g) packed fresh parsley leaves
- 4 cloves garlic
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) cayenne pepper, or to taste
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) chopped preserved lemon rind, rinsed (optional)
- 1 small red onion, thinly sliced (optional, for serving)
- 2 tbsp (30 ml) olive oil for searing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a food processor or mortar and pestle, combine cilantro, parsley, garlic, 1/3 cup (80 ml) olive oil, lemon juice, cumin, coriander, paprika, cayenne, salt, pepper, and preserved lemon if using. Pulse or pound into a coarse, well-blended chermoula paste.
2. Place fish fillets in a shallow dish and rub half of the chermoula evenly over both sides of each fillet. Reserve the remaining chermoula for serving or basting. Marinate 20–30 minutes in the refrigerator.
3. Preheat oven to 400°F (200°C) if finishing in the oven. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear marinated fillets skin-side down (if skin-on) 2–3 minutes until golden, then flip and cook 1–2 minutes more. If fillets are thick, transfer the skillet to the preheated oven and bake 6–8 minutes until fish is opaque and flakes easily.
5. Remove fish from heat, spoon remaining chermoula over the fillets, and let rest 1–2 minutes. Serve immediately with thinly sliced red onion and lemon wedges, alongside couscous or flatbread.

1. In a food processor or mortar and pestle, combine cilantro, parsley, garlic, 1/3 cup olive oil, lemon juice, cumin, coriander, paprika, cayenne, salt, pepper, and preserved lemon if using. Pulse or pound into a coarse, well-blended chermoula paste.
2. Place fish fillets in a shallow dish and rub half of the chermoula evenly over both sides of each fillet. Reserve the remaining chermoula for serving or basting. Marinate 20–30 minutes in the refrigerator.
3. Preheat oven to 400°F (200°C) if finishing in the oven. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear marinated fillets skin-side down (if skin-on) 2–3 minutes until golden, then flip and cook 1–2 minutes more. If fillets are thick, transfer the skillet to the preheated oven and bake 6–8 minutes until fish is opaque and flakes easily.
5. Remove fish from heat, spoon remaining chermoula over the fillets, and let rest 1–2 minutes. Serve immediately with thinly sliced red onion and lemon wedges, alongside couscous or flatbread.