Chermoula marinated fish

Chermoula is a fragrant and flavourful marinade made from a combination of spices mixed with lemon juice. It is commonly used in North African cuisine to flavour seafood or meat. We've used trevally for this recipe.

  • 30 mins cooking
  • Serves 4
  • Print


Chermoula marinated fish
  • 1 red onion, very finely chopped
  • 1/4 cup olive oil
  • 1/4 cup chopped coriander
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon juice
  • 2 teaspoon finely grated ginger
  • 2 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 garlic clove, crushed
  • pinch cayenne pepper
  • 4 blue-eye trevally fillet, halved crossways
  • lemon wedges, to serve
  • 1/3 cup currants
  • 2 tablespoon lemon juice
  • 2 carrots, grated
  • 1/3 cup roughly chopped parsley
  • 1 tablespoon extra virgin olive oil


Chermoula marinated fish
  • 1
    In a shallow glass or ceramic dish, combine onion, oil, herbs, juice, ginger, paprika, cumin, garlic and cayenne.
  • 2
    Add fish to marinade in dish, turning to coat. Marinate, covered, for about 15 minutes in the fridge, turning occasionally.
  • 3
    For the salad, combine currants and lemon juice in a bowl. Soak for 10 minutes. Stir in carrots, parsley and oil.
  • 4
    Preheat a char-grill on medium. Cook fish, brushing with marinade, for 10 minutes (depending on thickness), turning once. Serve with carrot salad and lemon wedges.


Use any firm fleshed white fish of choice ­ try tuna, ling or perch. This marinade would also be delicious with prawns or mixed seafood.

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