Chermoula Fish (or Chicken)

Our Chermoula spice blend is a lovely shortcut to a traditional Moroccan marinade.  Here, we’ve written out our favorite way to bring all of the flavors together into a light main course.


1lb     Medium red potatoes
2T      Olive oil
2       Green or yellow bell peppers, ¼-inch strips
2       Medium tomatoes cut into ¼-inch slices
3lb     Haddock, Cod or Tilapia fillets (or filleted chicken breast)
2T      Fresh lemon juice

For Chermoula marinade, mix:
1½T     Chermoula 
1C      Fresh Cilantro, Mint, Flat Leaf Parsley, combined/chopped
3       Cloves minced garlic
2       Lemons, juiced
3T      Olive Oil


  1. Preheat oven to 425°F. Prick each potato with fork; rub potatoes with ½T oil. Roast on a baking sheet in middle of oven until tender, about 25 min.  Cool to room temperature and cut crosswise into ¼-inch-thick slices.  Heat remaining 1½T oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
  2. Spread potato slices evenly in an oiled 13X9X2-inch glass baking dish, season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
  3. Prepare Chermoula mixture (see above) and pour  evenly over fish, reserving a dollop for each piece of fish.  Bake in middle of oven until fish is just cooked through, 25 to 30 minutes. Put dollop of Chermoula mixture on fish and serve.

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