Versatile monkfish chermoula

This marinade is probably one of the most versatile and delicious you can make. The ingredients can vary, but normally, roasted cumin and coriander seeds are mixed with saffron, ginger, garlic, paprika and fresh parsley and coriander. Chermoula is a powerful combination of taste and spice equilibrium that originates from North Africa, and the mix definitely evokes the smells and tastes of that region and Moroccan souks and medinas. This can be made in advance and kept in the refrigerator for a few days.

Yields4 Servings
 1 tbsp cumin seeds 1 tbsp coriander seeds ½ tsp paprika (ground) 1 garlic clove (peeled and finely chopped) ½ tsp ginger (finely chopped) 1 tsp chilli flakes 5-6 saffron threads (soaked in warm water) 1 lemon juice (whole lemon) 2 tbsp olive oil ½ tsp salt coriander (finely chopped) parsley (finely chopped) 300g monkfish fillets (cut into 10-15 cm chunks)
1

To make the chermoula marinade, heat a small, heavy-based frying pan over a medium heat. Add the cumin and coriander seeds and gently dry-fry for 3-4 minutes until roasted and the aroma is released (be careful that the seeds don’t burn). Allow to cool, then grind in a food processor or pestle and mortar into a powder. 

2

Place the powder and all the remaining ingredients (except the fish), including the water from the saffron, in a food processor and blend into a medium-thick paste. 

3

Place the fish on a foil-lined baking tray and spoon over the chermoula paste, spreading it over all sides of each piece of fish. Cover with foil and leave to marinate in the refrigerator for 15-20 minutes. 

4

Meanwhile, preheat the grill to medium.

5

Remove the foil cover from the fish and place the baking tray under the grill for about 8 minutes. When the fish is cooked, squeeze the juice from the remaining lemon over and serve.

CategoryCuisine

Ingredients

 1 tbsp cumin seeds 1 tbsp coriander seeds ½ tsp paprika (ground) 1 garlic clove (peeled and finely chopped) ½ tsp ginger (finely chopped) 1 tsp chilli flakes 5-6 saffron threads (soaked in warm water) 1 lemon juice (whole lemon) 2 tbsp olive oil ½ tsp salt coriander (finely chopped) parsley (finely chopped) 300g monkfish fillets (cut into 10-15 cm chunks)

Directions

1

To make the chermoula marinade, heat a small, heavy-based frying pan over a medium heat. Add the cumin and coriander seeds and gently dry-fry for 3-4 minutes until roasted and the aroma is released (be careful that the seeds don’t burn). Allow to cool, then grind in a food processor or pestle and mortar into a powder. 

2

Place the powder and all the remaining ingredients (except the fish), including the water from the saffron, in a food processor and blend into a medium-thick paste. 

3

Place the fish on a foil-lined baking tray and spoon over the chermoula paste, spreading it over all sides of each piece of fish. Cover with foil and leave to marinate in the refrigerator for 15-20 minutes. 

4

Meanwhile, preheat the grill to medium.

5

Remove the foil cover from the fish and place the baking tray under the grill for about 8 minutes. When the fish is cooked, squeeze the juice from the remaining lemon over and serve.

Versatile monkfish chermoula