Red Mullet with Chermoula and Preserved Lemons

Name: Red Mullet with Chermoula and Preserved Lemons
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 30-45 ml/2-3 tbsp olive oil, plus extra for brushing; 4 plum tomatoes, peeled and chopped; ½ preserved lemon, finely chopped; 1 carrot, chopped; 1 onion, chopped; 4 small red mullet or snapper, gutted and filleted; 3-4 new potatoes, peeled and cubed; 600 ml/1 pint/2½ cups fish stock or water; 600 ml/1 pint/2½ cups fish stock or water; small bunch of fresh coriander (cilantro), chopped; small bunch of fresh coriander (cilantro), chopped; handful of black olives, pitted and halved; 4 small red mullet or snapper, gutted and filleted; small bunch of mint, chopped; salt and ground black pepper; salt and ground black pepper; small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped; 2-3 garlic cloves, chopped; 5-10 ml/1-2 tsp ground cumin; pinch of saffron threads; 60 ml/4 tbsp olive oil; juice of 1 lemon; 1 hot red chilli, seeded and chopped; 5 ml/1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

The coriander and chilli chermoula marinade gives this dish its distinct flavour. The olives and preserved lemon add a touch of excitement. On their own, these mullet make a delicious appetizer. Served with saffron couscous and a crisp, herb-filled salad, they are delicious as a main course. Choose larger fish if you wish.

Ingredients

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

Africa
Morocco
Fish course
Starter
Preserve
Pescatarian
Mediterranean
Gluten-free

Method

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

Heat the olive oil in a pan. Add the onion and carrot and cook until softened but not browned. Stir in half the preserved lemon, along with 30ml/2 tbsp of the chermoula, the tomatoes and the stock or water. Bring to the boil, then reduce the heat, cover a