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Moroccan Fish Chermoula

Moroccan Fish Chermoula

Moroccan Fish Chermoula is a vibrant coastal classic—tender fish simmered in a bold chermoula marinade of herbs, garlic, warm spices, and lemon, finished in a rich tomato sauce. Big flavor, surprisingly easy, and perfect with couscous or crusty bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 1 1/2 lb firm white fish (cod, halibut, sea bass, or snapper) cut into large pieces
Chermoula Marinade
  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 cup fresh cilantro finely chopped
  • 1 cup fresh parsley finely chopped
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper use up to 1/2 tsp for more heat
  • 1 lemon zest and juice
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
Tomato Base
  • 2 cups crushed tomatoes
  • 1 small onion thinly sliced
  • 1 bell pepper sliced
  • 1/4 cup green olives sliced, optional

Equipment

  • Wide Skillet with Lid
  • Mixing bowl
  • Microplane or Zester
  • Chef's Knife

Method
 

  1. Make the chermoula: In a bowl, mix olive oil, garlic, cilantro, parsley, cumin, sweet paprika, smoked paprika, coriander, cayenne, lemon zest, lemon juice, salt, and black pepper until well combined.
  2. Marinate the fish: Coat fish pieces with about half of the chermoula. Cover and marinate for 30 minutes (or up to 2 hours in the fridge).
  3. Start the sauce: Heat a wide skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5–7 minutes.
  4. Simmer: Stir in crushed tomatoes and the remaining chermoula. Simmer 10 minutes until slightly thickened.
  5. Cook the fish: Nestle the marinated fish into the sauce. Spoon sauce over the top, cover, and simmer gently for 12–15 minutes until the fish is opaque and flakes easily.
  6. Finish and serve: Sprinkle with extra herbs if desired, add sliced olives (optional), and serve hot with couscous or crusty bread.

Notes

Keep the heat gentle once the fish goes in—high heat can break delicate fillets. If you like more tang, add an extra squeeze of lemon right before serving. Chermoula can be made up to 3 days ahead.