Equipment
Ingredients
Chermoula Marinade
- 15 g fresh cilantro, roughly chopped
- 15 g fresh flat-leaf parsley, roughly chopped
- 3 garlic, peeled
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 g sweet paprika
- 3 g ground cumin
- 2 g ground coriander
- 1 g cayenne pepper
- 5 g kosher salt
Fish and Accompaniments
- 600 g red snapper fillets, boneless, skin-on or off
- 200 g cherry tomatoes
- 50 g kalamata olives, pitted
Nutrition (per serving)
Method
Combine the cilantro, parsley, garlic, olive oil, lemon juice, paprika, cumin, coriander, cayenne pepper, and kosher salt in a food processor. Process until a coarse, vibrant green paste forms, scraping down the sides as necessary.
Pat the red snapper fillets completely dry using paper towels. This ensures the marinade adheres properly. Coat the fillets evenly on all sides with the chermoula, reserving about two tablespoons of the marinade for a final garnish. Cover and refrigerate for 30 minutes.
While the fish marinates, preheat your oven to 200C/400F.
Transfer the marinated fish to a baking dish. Scatter the cherry tomatoes and pitted kalamata olives around the fillets.
Bake in the preheated oven for 12 to 15 minutes. Check the fish at the 12-minute mark; it is done when the internal temperature reaches 63C/145F and the flesh is completely opaque and flakes easily.
Remove the baking dish from the oven. Drizzle the reserved fresh chermoula over the baked fillets to reinforce the vibrant herb and citrus notes. Serve immediately.
Chef's Notes
- Chermoula is a highly versatile flavor base. Make a double batch and freeze leftovers in an ice cube tray, or use it later in the week as a vibrant dressing for roasted vegetables or couscous.
- If your red snapper fillets have thin tail ends, tuck the thinner ends underneath the fillet before baking. This creates a uniform thickness and ensures the entire piece cooks at the exact same rate.
- To create a smokier flavor profile, try substituting half of the sweet paprika with a high-quality Spanish smoked paprika (pimenton).
- Patting the fish dry with paper towels is a crucial step often skipped by home cooks. Surface moisture creates steam in the oven, preventing the oils in the marinade from roasting the spices properly.
Storage
Refrigerator: 2 days — Store in an airtight container. Fish can dry out quickly upon reheating.
Reheating: Gently reheat in a 150C/300F oven covered with foil until just warmed through to prevent moisture loss.
