Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
This Moroccan marinade and sauce is a wonderful pairing with fish (recipe above). The recipe varies from region to region, but usually includes fresh herbs such as parsley, basil or coriander; spices such as cumin, coriander, paprika and cayenne pepper; onions or garlic; preserved lemon or lemon juice and oil — it all depends on the cook’s preferences. The fish, either whole or in pieces, is left to marinate, then fried, grilled or baked. Chermoula can also be used as a relish or dressing and served with fish, meat and vegetables. It makes a great marinade for olives as well.