Moroccan Red Snapper with Chermoula

Time

Prep 20 min · Cook 8 min · 28 min total

Difficulty

easy

1. 1

   For the chermoula, pound the garlic with the sea salt in a mortar and pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil. Add lemon juice.

2. 2

   Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. then put the fish in a glass casserole. Marinate in the refrigerator for one hour.

3. 3

   Preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. Serve immediately, garnished with cilantro and lime.

   5 min
4. 4

   This dish can also be prepared on the BBQ for just about the same amount of time.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.