Spicy Chermoula Sauce and Marinade - great with fish or poultry.

This North African blend of herbs and spices takes your fish and poultry to another level of tangy spicy deliciousness. I always like to have a pot of the spice mix ready to add to the fresh ingredients as and when you are ready.

Spice Mix for a standard spice Jar:

2 teaspoons ground cumin

2 teaspoons ground corriander

1/2 tspn of freshly ground black pepper corns / 1 tspn black pepper corns

2 teaspoons sea salt flakes

4 teaspoons paprika

1 teaspoon red pepper flakes

For the Chermoula:

2 and 1/2 teaspoons spice mix (as per above)

1/4 cup parsley

1/4 cup coriander (fresh mint is another tasty alternative)

2 tablespoons fresh lemon juice (or can substitute with preserved lemons)

2 tablespoons olive oil

2 garlic cloves, crushed.

Combine all the ingredients together in to a bowl.

Fish/Poultry:

Works well with all firm fish, eg. Swordfish, Salmon, Cod, mahi mahi.

6 x fish fillets

Drizzle a shallow baking dish with olive oil.

Place the fish fillets on the dish in a single layer, and drizzle with the chermoula.

Leave to marinate for approximately 45 minutes.

Bake in an oven at 180 degrees for approximately 15 minutes.

Serving suggestions: Serve with fresh green beans and couscous.

Enjoy!

Let me know how you like it.

Jinny x

The spice mix makes a great gift too x