Chermoula Fish Skewers
ingredients
- 1 small packet of coriander, roughly chopped
- 1 small packet of flat leaf parsley, roughly chopped
- ½ lemon, juiced
- 4 garlic cloves, crushed
- 2 green chillies, deseeded and chopped
- 20g preserved lemon, roughly chopped
- 1 tsp smoked paprika
- 2 tsp cumin seeds, toasted
- 3 tbsp olive oil
- 4 chunky white fish fillets, skinless (Pangasius, Cod or Haddock would work well)
- 8 wooden skewers, soaked in water for at least an hour
- 1 lemon
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Combine all the ingredients, apart from the fish, in a pestle and mortar or food processor and blend to a paste, to make the chermoula.
- Spread the chermoula over the fish fillets and set aside to marinate in the fridge for 30 minutes to 2 hours.
- Preheat the oven to 190°C. Skewer each fish fillet on to two skewers. Place on to a tray and cook under a grill for approx. 4-5 minutes, or until cooked through.
Serving suggestion: serve with tabbouleh salad and a wedge of lemon.
Chef's suggestion: chermoula can be found ready made in larger supermarkets.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.