Fish in Moroccan sauce

L’hootz Bchermoula

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

Chermoula is the delicious and strongly flavoured sauce - a mixture of herbs and spices with oil - which pervades almost all the fish dishes of Morocco. It varies from town to town and from family to family, but there is always garlic, cumin, paprika, chilli powder and fresh coriander, and often vinegar or lemon. You can use the sauce as a marinade for almost any fish, and cook it in almost any way - by grilling, frying, baking or steaming.

In Morocco a popular way to cook fish is t