Chermoula: a "flavour bomb" of Maghreb cuisine
Chermoula is a marinade that originates from the Maghreb region of North Africa, specifically 💷 from Morocco. It is often referred to as the "emblematic marinade of Maghreb cuisine" and its name comes from the 💷 Arabic verb chermel, which means "to rub or marinate something with a spice mix". The three main ingredients of chermoula 💷 are garlic, olive oil, and fresh herbs, making it similar to an Italian salsa verde but with a distinct North 💷 African flavor profile.
The herbs
The most important ingredient in chermoula is a combination of coriander and flat-leaf parsley, which are used 💷 in equal proportions. The herbs add a unique flavor and depth to the marinade, and can be adjusted to taste. 💷 Some recipes call for more coriander, while others use more parsley.
The flavorings
Garlic is a key ingredient in chermoula and can 💷 be adjusted to taste, with some recipes calling for just one clove and others using up to a dozen. Cumin 💷 is also commonly used and enhances the flavor of the herbs without competing with them. Saffron, on the other hand, 💷 is often included but can be difficult to detect in the presence of strong flavors such as garlic and red 💷 pepper.
The acid
Not all chermoula recipes include acid, but it can be added for flavor and to help melt the bones 💷 of a whole fish when marinating. Fresh lemon juice is the preferred acid, as it provides a cleaner and more 💷 refreshing flavor compared to vinegar.
The method
Chermoula can be made by finely chopping the ingredients or using a pestle and mortar 💷 to release the oils. The texture of the chermoula can be adjusted based on its intended use, with a coarser 💷 texture preferred for a condiment or salsa and a smoother texture preferred for a marinade or rub.
The fish
Chermoula can be 💷 used with a variety of fish, including sardines, tuna, and mackerel. It can be used as a marinade for whole 💷 or filleted fish, or as a condiment for grilled or fried fish. It pairs well with lemon and can be 💷 used to make a small-scale fish tagine.
Perfect chermoula fish recipe
Ingredients
- 3 plump garlic cloves
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp sweet 💷 paprika
- ½ tsp hot paprika
- 75g fresh coriander
- 25g flat-leaf parsley
- Juice of 1 lemon
- 1 preserved lemon (optional)
- 2 tbsp olive oil
- 4 white fish fillets, 💷 scaled and cleaned
Instructions
- Make a paste with the garlic and salt in a mortar, then stir in the cumin and paprikas.
- Finely 💷 chop the herbs and add them to the mortar, pounding them to a chunky paste.
- Stir in the lemon juice and 💷 olive oil (or use a food processor).
- If using the preserved lemon, chop it finely and stir it into the chermoula. 💷 Taste and adjust the seasoning if necessary.
- Brush the fish with chermoula and marinate for at least one hour (up to 💷 eight hours if possible).
- Grill the fish for two to four minutes on each side until cooked through.
- Serve with the remaining 💷 chermoula and lemon wedges.
