Red Mullet with Chermoula and Preserved Lemons

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Chermoula is a chunky, paste-like mixture of coriander, chillies, spices and citrus which is often served with fish. Morocco’s Jewish communities were famous for their Chermoulas. It may be used as a marinade, spread, dipping sauce or condiment and is as delicious with vegetables, eggs, meat, soups and grains as it is with fish.


  • 30–45 ml/2–3 tbsp olive oil, plus extra for brushing
  • 1 onion, chopped


  1. To make the Chermoula, pound the ingredients in a mortar with a pestle, or process them together in a food processor, then set aside.

  2. Heat the olive oil in a pan. Add the onion and stir fry quickly, then add the carrot and cook until