Red mullet with Morrocan style marinade
Chermoula is a Moroccan marinade, really great with fish
Handful of finely chopped flat-leaf parsley
Handful of finely chopped coriander (?cilantro)
2 cloves of garlic - crushed
1 teaspoon paprika
1 teaspoon ground cumin
Juice and zest of one lemon
Olive oil
Freshly ground black pepper and sea salt to taste.
red mullet fillets (the above is enough marinade for 4 large fillets) or any similar fish
Chermoula
Mix the herbs, garlic, spices, lemon zest and juice with 6 tbsp oil and a good pinch of salt. Put the red mullet in a dish in a single layer and cover with the chermoula. Leave to marinate for up to 1 hour.
Heat the grill (broiler?) to hot. Lift the fillets out of the marinade and put them on an oiled baking sheet, skin-side up. Grill (broil?) until browned. Pour over any extra
marinade and flash back under the grill briefly. Serve immediately.
Chermoula is a Moroccan marinade, really great with fish
Handful of finely chopped flat-leaf parsley
Handful of finely chopped coriander (?cilantro)
2 cloves of garlic - crushed
1 teaspoon paprika
1 teaspoon ground cumin
Juice and zest of one lemon
Olive oil
Freshly ground black pepper and sea salt to taste.
red mullet fillets (the above is enough marinade for 4 large fillets) or any similar fish
Chermoula
Mix the herbs, garlic, spices, lemon zest and juice with 6 tbsp oil and a good pinch of salt. Put the red mullet in a dish in a single layer and cover with the chermoula. Leave to marinate for up to 1 hour.
Heat the grill (broiler?) to hot. Lift the fillets out of the marinade and put them on an oiled baking sheet, skin-side up. Grill (broil?) until browned. Pour over any extra
marinade and flash back under the grill briefly. Serve immediately.
