I love this quick and easy dish. The flavours of North Africa are a particular favourite of mine and this traditional marinade for fish works particularly well with tabbouleh or just even some plain cous cous.
2 fillets of hake (or any other white fish)
2 cloves of garlic, minced
A pinch of saffron threads, crumbled
2 teaspoons of ground cumin
2 teaspoons of ground coriander
¼ teaspoon of chilli flakes
1 tsp paprika
2 tablespoons of finely chopped preserved lemon skin
½ teaspoon of Sea salt
A handful of fresh coriander, roughly chopped
For the yogurt dressing:
2 tblsp Greek Yogurt
Juice & zest of ½ a lime
To make the chermoula, mix together the garlic, saffron, cumin, coriander, chilli, paprika, preserved lemon, salt and a good glug of olive oil.
To make the yogurt dressing, place the yogurt in a bowl with the lime juice and zest and mix. Season to taste.
- Preheat the oven to 180˚C
- Place the fish in a baking dish and pour over the chermoula
- Cover in tin foil and bake for 20-30 mins, depending on the thickness of your fish.
- To check it is cooked, gently open a piece of the fish with a knife and check the flesh is opaque
- Serve the fish in it’s sauce and drizzle the yogurt dressing over.
- Garnish with the coriander