Separate the leaves from the bunch of coriander (cilantro), rinse and chop them together with the Dar Choumicha® Spices for Chermoula.
Add the vinegar and the two types of oil.
Coat the inside of the fish with a little of the Chermoula.
Season the vegetables with the remaining chermoula.
Arrange the fish and vegetables in an oven-proof dish and bake at 170°C for about 25 minutes.
Turn off the oven and let the fish rest for 15-20 minutes before serving.
Moroccan spice mix