Hout bil Chermoula

Name: Hout bil Chermoula
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 whole sea bass or snapper, scored; 1 large bunch fresh cilantro; 1 large bunch fresh parsley; 4 cloves garlic; 2 tsp ground cumin; 2 tsp sweet paprika; 1/2 tsp cayenne pepper; Juice of 2 lemons; 4 tbsp olive oil; 2 tomatoes, sliced; 2 bell peppers, sliced; 1 potato, thinly sliced

حوت بالشرمولة (HOOT bil sher-MOO-lah)

Chermoula Baked Fish

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 346 kcal

Whole fish marinated in vibrant chermoula paste of cilantro, cumin, and paprika, then baked on a bed of vegetables until flaky.

Nutrition & Info

Protein 40.0g

Carbs 15.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

baking dish blender or mortar sharp knife

Presentation Guide

Vessel: oval baking dish

Garnishes: lemon slices, olives, fresh cilantro

Accompaniments: crusty bread, Moroccan salad

Ingredients

1 whole sea bass or snapper, scored
1 large bunch fresh cilantro
1 large bunch fresh parsley
4 cloves garlic
2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp cayenne pepper
Juice of 2 lemons
4 tbsp olive oil
2 tomatoes, sliced
2 bell peppers, sliced
1 potato, thinly sliced

Instructions

1
Blend cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, and olive oil into a thick chermoula paste.
2
Rub chermoula generously inside the cavity and over the scored surface of the fish. Marinate thirty minutes minimum.
3
Layer sliced potatoes, tomatoes, and bell peppers in a baking dish. Season vegetables with salt and remaining chermoula.
4
Place marinated fish on top of the vegetable bed. Pour any remaining chermoula and a splash of water around it.
5
Cover with foil and bake at 200C for twenty-five minutes. Remove foil and bake ten more minutes until golden.
6
Serve the whole fish on its vegetable bed, spooning pan juices over each portion at the table for presentation.

💡

Did You Know?

Chermoula is Morocco's universal marinade, used on everything from fish to lamb, and every family guards their own secret ratio.

Chef's Notes

Equipment Tips

baking dish
blender or mortar
sharp knife

Garnishing

lemon slices, olives, fresh cilantro

Accompaniments

crusty bread, Moroccan salad

The Story Behind Hout bil Chermoula

Coastal Moroccan cities like Essaouira and Safi have perfected fish cookery over centuries, with chermoula as the defining marinade. This green paste of herbs and spices transforms simple fish into an aromatic feast. The technique of baking fish on vegetables reflects the Moroccan philosophy of one-pot cooking where every ingredient contributes to and benefits from the communal sauce.

🕐 Traditionally enjoyed lunch, especially coastal cities 📜 Origins: Coastal Moroccan tradition

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