Mullet with Chermoula


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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Plan on 2 small mullets per serving


  • 8 mullets, cleaned and scaled (ask the fishmonger)

For the Chermoula (Hassane told us you say ‘Tsar-millah’)

  • a few strands saffron
  • 3 tomatoes, quartered, seeds removed and pulp cubed
  • 3 roasted capsicums (bell peppers), cubed
  • 1 small bunch coriander (cilantro)
  • 1 small bunch mint sprigs
  • 1 small bunch parsley (preferably flat-leaf)
  • juice of 1 lemon
  • 2 tsp toasted cumin seeds, coarsely crushed in a mortar
  • freshly ground pepper and salt
  • olive oil


Preheat the oven to 180°C (350°F/Gas 4).

Prepare the chermoula: soak the saffron in 3 tbsp warm water. Combine all other ingredients. Lastly, stir in the saffron threads with the moisture and season the chermoula with salt and pepper.

Place the mullets in a greased roasting tin, cover with half of the chermoula and place in the hot over for approx. 7 minutes. Once the fish is cooked, pour the other half of the sauce over it and serve with bread and a green salad.