Grilled chermoula fish with olive and parsley salad

Grilled chermoula fish with olive and parsley salad

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 tablespoon chermoula paste
1 tablespoon olive oil
1 tablespoon lemon juice
4 snapper fillets or other firm white fish fillets
oil, for cooking

Olive and parsley salad

Quantity Ingredient
1/4 preserved lemon, rinsed
100g pitted black olives, halved
1 handful flat-leaf parsley leaves
1 fennel bulb, thinly sliced
3-4 mint leaves, finely shredded
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil

Method

  1. Mix the chermoula with the oil and lemon juice. Pour over the fish fillets so they are well coated and leave to marinate for up to 30 minutes, time permitting.
  2. To make the salad, scrape the pulp from the preserved lemon and discard it. Finely dice the remaining peel and mix it with the olives, parsley, fennel and mint. Toss to combine.
  3. Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the fish fillets in batches for 3–4 minutes on each side, or until golden brown and cooked through.
  4. Whisk the lemon juice with the extra-virgin olive oil and pour onto the salad. Toss to combine and serve with the fish, hot from the pan.

Note

  • Chermoula is a North African spice paste used mainly with fish. It is available from Middle Eastern grocery stores or delicatessens.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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