Chermoula Fish

Instructions

1. Prepare the chermoula marinade
   In a food processor or blender, combine the cilantro, parsley, garlic, lemon juice, cumin, paprika, coriander, cayenne pepper, and olive oil. Pulse until a smooth paste forms. Season with salt and pepper to taste.
2. Marinate the fish
   Pat the fish fillets dry with paper towels. Place them in a shallow dish and coat thoroughly with the chermoula marinade on both sides. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
3. Preheat cooking surface
   Preheat your oven to 400°F (200°C) or prepare a grill to medium-high heat. If using an oven, line a baking sheet with parchment paper or lightly oil a baking dish.
4. Cook the fish
   For oven method: Place the marinated fish fillets on the prepared baking sheet or dish and bake for 12-15 minutes, until the fish flakes easily with a fork. For grilling: Place fish on oiled grill grates and cook for 4-5 minutes per side, until fish is opaque and flakes easily.
5. Prepare serving garnish
   While the fish is cooking, set aside any remaining chermoula sauce. Slice the lemon into rounds and prepare any additional fresh herbs for garnish.
6. Serve the dish
   Transfer the cooked fish to serving plates. Drizzle with any remaining chermoula sauce, garnish with lemon slices and additional fresh herbs if desired. Serve immediately, traditionally with couscous, flatbread, or a fresh salad.