Fish Chermoula

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• Servings: 6

Description

(Fish with Moroccan Seasoning)

The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

Ingredients

• 1 Garlic Clove, minced
• 1/2 Teaspoon Salt
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Coriander
• 1/2 Teaspoon Coriander
• 1/2 Cup Water
• 1/4 Teaspoon Red Pepper Flake
• 2 Tablespoons Olive Oil
• 1/3 Cup Parsley
• 12 Whole Black Pepper
• 1 Teaspoon Paprika
• 1 Medium Onion, minced (about 1 cup)
• 2 Tablespoons Butter
• 1 Pinch Saffron, crumbled
• 6 Small Sea Bass, or any other firm white lean fish (about 1 3/4 pounds)
• 4 Lb Fennel Bulbs, reserving fronds for garnish if desired

Cooking Directions

Make chermoula:In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.

Preheat oven to 350°F.

In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.

While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.

Serve each fillet on a bed of fennel and garnish with fennel fronds.

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