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- 4 fillets of firm white fish (like cod or hake) - 1 cup fresh parsley, finely chopped - 1 cup fresh cilantro, finely chopped - 4 cloves of garlic, minced - Zest and juice of 1 large lemon - 1/2 cup cherry tomatoes, halved - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust for heat) - 1/4 cup extra-virgin olive oil - Salt and freshly ground black pepper, to taste - 1 cup couscous - 1 1/4 cups vegetable broth - 1/4 cup raisins - 1/4 cup almonds, toasted and coarsely chopped - Extra sprigs of fresh herbs - Lemon wedges for a splash of color To start, grab a medium mixing bowl. Add 1 cup of finely chopped parsley and 1 cup of finely chopped cilantro. Next, mince 4 cloves of garlic and toss them in. Sprinkle in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of smoked paprika, and 1 teaspoon of cayenne pepper. Adjust the cayenne to your taste if you like it less spicy. Now, zest and juice 1 large lemon and add it to the mix. Pour in 1/4 cup of extra-virgin olive oil. Whisk everything together until it blends well. Don’t forget to add salt and freshly ground black pepper to taste. Take your 4 fillets of firm white fish, like cod or hake. Place them in a shallow dish or a resealable plastic bag. Pour half of your chermoula marinade over the fish. Make sure each fillet gets coated well. Cover the dish or seal the bag and put it in the fridge. Let it marinate for at least 30 minutes. This helps the flavors soak in. In a medium pot, bring 1 1/4 cups of vegetable broth to a gentle simmer over medium heat. Once it simmers, remove the pot from the heat. Add 1 cup of couscous to the broth and cover it with a lid. Let it sit for about 5 minutes. This allows the couscous to absorb all the broth. After that, fluff the couscous gently with a fork to separate the grains. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated fish fillets on the baking sheet. Bake them in the preheated oven for about 15 to 20 minutes. The fish should become opaque and flake easily with a fork when done. To serve, spoon a generous portion of the herb couscous onto each plate. Place a baked fish fillet on top of each serving. Drizzle the remaining chermoula marinade over the fish to boost the flavor. For a fresh touch, add extra sprigs of fresh herbs or lemon wedges on the side. This adds color and a burst of flavor. Marinating fish is key to great flavor. Use fresh herbs like parsley and cilantro for the best taste. I find that mixing the chermoula marinade a day ahead boosts the flavor even more. Make sure to coat each fillet well with the marinade. Let the fish sit in the fridge for at least 30 minutes, but up to 2 hours is even better. This helps the fish soak up all those tasty spices and herbs. Cooking couscous is simple. Start by bringing vegetable broth to a low boil. Once it bubbles, take it off the heat. Add the couscous, cover it, and let it sit for about 5 minutes. This step is crucial. It lets the couscous absorb all the broth. After it sits, fluff it with a fork for the best texture. Add cherry tomatoes, raisins, and almonds for a burst of flavor. A pinch of salt and pepper will enhance it further. Serve the baked fish on a bed of herb couscous. Drizzle the remaining chermoula sauce over the fish for extra flavor. You can also add a few lemon wedges on the side. This adds a bright touch and a burst of freshness. Garnish with extra sprigs of fresh herbs for a lovely look. Enjoy this dish with a light salad or steamed vegetables for a complete meal. {{image_4}} You can switch the fish to suit your taste. Cod and hake work well, but other firm white fish can also shine. Try tilapia, snapper, or even salmon for a richer flavor. Each fish gives a unique taste and texture to the dish. Just remember to adjust the cooking time based on the thickness of your fish. If you want a veggie twist, you can make the couscous meat-free. Replace the fish with roasted vegetables. Zucchini, bell peppers, and eggplant blend nicely with the flavors. You can also add chickpeas for protein. They add heartiness and a creamy texture. This way, everyone can enjoy the delight of the dish. Feel free to play with flavors in the chermoula. Add fresh mint or dill for a different herbal note. You could also add spices like turmeric or saffron for warmth. If you like it spicy, try adding more cayenne or even a dash of harissa. This can make the dish more vibrant and fun. Experiment with your favorite flavors to find your perfect mix. Store your leftover Moroccan chermoula baked fish in an airtight container. Keep it in the fridge for up to three days. Make sure the fish cools to room temperature before sealing it. This will help maintain its flavor and texture. For the herb couscous, also place it in a separate airtight container. It can last in the fridge for up to four days. Just like the fish, let it cool before sealing. To freeze the fish, wrap each fillet tightly in plastic wrap. Then place them in a freezer bag. This way, they stay fresh for up to three months. Write the date on the bag for easy tracking. For the couscous, let it cool first, then spread it out on a baking sheet. Freeze for one hour before transferring it to a freezer bag. This prevents clumping. Herb couscous can also freeze well for up to three months. When ready to eat, thaw the fish overnight in the fridge. For quick reheating, place it in the oven at 350°F (175°C) for about 10-15 minutes. This helps keep the fish moist. To reheat couscous, add a splash of water. Heat it in a pot over low heat, stirring often. You can also microwave it for one to two minutes. Just remember to cover it to keep it from drying out. Enjoy your delicious Moroccan dish again! Chermoula is a tasty sauce from North Africa. It mixes herbs, spices, and oil. The key ingredients include fresh parsley, cilantro, garlic, cumin, coriander, and lemon. It gives fish a bold flavor. You can marinate fish in Chermoula to boost taste. It’s also great for grilled meats and veggies. Yes, you can use frozen fish fillets. Just make sure to thaw them first. Thaw the fillets in the fridge or under cold water. This helps them cook evenly and keeps them moist. Once thawed, follow the same marinating steps. This keeps the flavor strong and delicious. To adjust spice levels, you can change the cayenne pepper. Use less for a milder dish or skip it entirely. If you like heat, add more cayenne or some chili flakes. Taste the Chermoula before using it on the fish. This way, you can find the right balance for your taste. You can serve this dish with herb couscous, as it pairs perfectly. Add a side salad for freshness. Roasted vegetables also make a great side. You could try grilled zucchini or bell peppers. For a refreshing touch, serve lemon wedges or extra herbs on the side. This blog post shared key steps to make Moroccan Chermoula Baked Fish. You learned about fresh ingredients, pantry staples, and optional garnishes. I detailed how to prepare the marinade, marinate the fish, and cook the couscous. Plus, I offered tips for perfect results and fun variations. In closing, you have tools to make this dish shine. Enjoy exploring flavors and make it your own!

Moroccan Chermoula Baked Fish with Herb Couscous

Discover the flavors of North Africa with this delicious Moroccan Chermoula Baked Fish with Herb Couscous recipe! Perfectly marinated fish paired with fluffy, infused couscous makes for a delightful meal that's easy to prepare. With vibrant herbs and spices, this dish is sure to impress at any dinner table. Don’t miss out on this culinary adventure—click through to explore the full recipe and bring a taste of Morocco to your kitchen!
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Ingredients
  

4 fillets of firm white fish (such as cod or hake)

1 cup fresh parsley, finely chopped

1 cup fresh cilantro, finely chopped

4 cloves of garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to your heat preference)

Zest and juice of 1 large lemon

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 cup couscous

1 1/4 cups vegetable broth

1/2 cup cherry tomatoes, halved

1/4 cup raisins

1/4 cup almonds, toasted and coarsely chopped

Instructions
 

Prepare the Chermoula Marinade: In a medium mixing bowl, combine the chopped parsley, chopped cilantro, minced garlic, ground cumin, ground coriander, smoked paprika, and cayenne pepper. Add the lemon zest and juice, followed by the olive oil. Whisk everything together until well blended. Season the mixture generously with salt and freshly ground black pepper to taste.

    Marinate the Fish: Place the fish fillets in a shallow dish or a resealable plastic bag. Pour half of the prepared chermoula marinade over the fish, ensuring each fillet is well coated. Cover the dish or seal the bag, then refrigerate to marinate for at least 30 minutes, allowing the flavors to penetrate.

      Prepare the Couscous: In a medium pot, bring the vegetable broth to a gentle simmer over medium heat. Once simmering, remove the pot from heat, add the couscous, and cover with a lid. Let it sit undisturbed for about 5 minutes until the couscous has absorbed the broth. Fluff the couscous gently with a fork to separate the grains.

        Combine Ingredients into Couscous: Remove the lid and fold in the halved cherry tomatoes, raisins, and chopped toasted almonds into the fluffy couscous. Mix gently to combine, and season to taste with a little pinch of salt and freshly cracked black pepper.

          Bake the Fish: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up. Arrange the marinated fish fillets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.

            Plate the Dish: To serve, spoon a generous portion of the herb couscous onto each plate. Top with a baked fish fillet and drizzle the remaining chermoula marinade over it to enhance the flavors.

              Garnish: To add a fresh touch, consider garnishing the dish with extra sprigs of fresh herbs or bright lemon wedges on the side for a splash of color and vibrant flavor.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4