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Chermoula fish fillets with roast tomatoes
Chermoula fish fillets with roast tomatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Moroccan-inspired spicy chermoula enhances this flavorful low-GI fish dish.
Ingredients:
  • 4 bassa freshwater fish fillets (about 800g)
  • 1 bunch fresh coriander
  • 2.50 gm ground cumin
  • 2.50 gm mild paprika
  • Pinch of chilli flakes
  • 63.00 gm lime juice
  • 2 cloves garlic, peeled
  • 54.60 gm olive oil
  • Salt
  • 2 x 240g punnet truss cherry tomatoes
  • 150g pkt baby spinach leaves
Instructions:
  • Dice each bassa fillet into 3 pieces and arrange in a spacious ceramic dish. Combine 2 stalks of coriander (including roots), cumin, paprika, chili, lime juice, garlic, and 2 tablespoons of olive oil in a blender to create a paste. Season the paste with salt, pour it over the fish, and gently coat each piece. Cover the dish with plastic wrap and refrigerate for a minimum of 1 hour or until ready to use.
  • Preheat the oven to 200°C. Arrange truss tomatoes on a baking tray, drizzle with the remaining olive oil, and roast for 30 minutes or until tender.
  • Preheat a frypan over medium-high heat. Sear fish in batches for 2 minutes on each side or until fully cooked. Place spinach leaves on serving plates, arrange fish on top, garnish with cherry tomatoes and additional fresh coriander sprigs. Serve promptly.

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