Hout bil Chermoula — Print Recipe

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

Ingredients

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.