Baked Fish M’chermel

Ingredients:

  • 1 bunch coriander (cilantro)
  • 2 tsp Dar Choumicha® Spices for Chermoula
  • 2 tbsp vinegar
  • 1 tsp hot paprika
  • 3 tbsp olive oil
  • 1 tbsp sunflower oil
  • 1 whole fish (sea bream or snapper) oven ready and weighing 700g
  • 2 large tomatoes
  • 350g baby potatoes, boiled and peeled
  • 100g pitted green olives
  • 1 grilled red bell pepper, seeded and cut into strips
  • Salt

Method:

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.

  • Note: Be careful not to overcook the fish so that its flesh remains juicy and doesn’t dry out. Adjust the cooking time to suit the weight of the fish.