Chermoula baked fish

To make chermoula fish:

1. Combine all the ingredients for the chermoula and pulse to a coarse paste in a food processor.
2. Preheat the oven to 180°C and grease a large baking tray.
3. Place the fish fillets in a single layer on the tray and spread with a tablespoon of the chermoula.
4. Bake in the oven for about 10 minutes. The fish should just start to flake.

           To make preserved lemon couscous:

1. Cover the couscous with boiling water and lemon juice. Allow the couscous to swell and steam for a minute, then loosen the granules with a fork.
2. Add the preserved lemon and steam for one minute in the microwave or over a pot of water.
3. Check the seasoning, add the parsley and serve with chermoula fish.

           To make your own preserved lemons:

1. Choose a jar into which you can preserve the lemons. It should not be too big as they should squash a bit. Place a 1cm layer of coarse sea salt at the bottom of the jar.
2. Cut the lemons into quarters, but don’t cut through the bottom. Take a tablespoon coarse salt and rub it in the inside. Place the lemon into the bottle and repeat with the rest. Squeeze a bit of their juice out as you force them into the jar. – In the end you want the lemons to be covered completely in a salty lemon juice. Add dried spiced for extra flavour.

Seal the jar, store in a warm dark place and ignore the jar for at least three weeks. The lemon rinds should now be soft and ready to use. Rinse before using and remember you won’t need more salt in your preparations if you used these. 

GET MORE DELICIOUS RECIPES FROM THE EVERYTHING FISH COURSE >