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:
1C Fresh Cilantro, Mint, Flat Leaf Parsley, combined/chopped
3 Cloves minced garlic
2 Lemons, juiced
3T Olive Oil
- 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.
- 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.
- 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.