Moroccan Pan-Seared Chermoula Fish

African · Morocco

Moroccan Pan-Seared Chermoula Fish

Flaky pan-seared white fish coated in a quick Moroccan chermoula herb marinade with garlic, cumin, and fresh lemon.

17 min Easy Serves 2$4.57 estimated
Dairy-free
Gluten-free
Halal
High-protein

Contains: Fish

Ingredients

  • White Fish Fillet (Cod/Tilapia)

    400 g

    $3.40

  • Garlic

    2 cloves

    $0.08

  • Coriander

    1/4 bunch

    $0.15

  • Parsley

    1/4 bunch

    $0.15

  • Paprika

    1 tsp

    $0.04

  • Cumin

    1 tsp

    $0.05

  • Lemon

    1

    $0.50

  • Olive oil

    2 tbsp

    $0.20

  • Salt

    1/2 tsp

    $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

  1. 1

    Finely mince garlic, coriander, and parsley. Combine in a small bowl with paprika, cumin, lemon juice, salt, and 1 tbsp olive oil.

  2. 2

    Coat the white fish fillets thoroughly with the chermoula mixture.

  3. 3

    Heat remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat.

  4. 4

    Add fish fillets and pan-sear for 3 to 4 minutes without moving until a golden crust develops.

  5. 5

    Flip gently and cook for an additional 3 minutes until fish is cooked through and flakes easily with a fork.

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