Baked Chermoula Sea Bream

Baked Chermoula Sea Bream is a delightful Moroccan-inspired dish featuring a whole sea bream marinated in a fragrant herb and spice blend known as chermoula. This recipe pairs the fish with thinly sliced potatoes and tomatoes, delivering a melt-in-your-mouth experience accentuated by the tangy flavors of olives and preserved lemons.

Ingredients

🐟 1 Daurade Royale (Sea Bream), approximately 700g, gutted, scaled, and washed
🌿 2 tablespoons finely chopped parsley
🌿 2 tablespoons finely chopped coriander
🧄 3 cloves garlic, grated
🌶️ 1 rounded teaspoon paprika
🌿 1 teaspoon cumin
🧂 1 level teaspoon salt
🌶️ 1/2 teaspoon hot pepper/chili
🍋 Lemon juice, to taste
💧 1-2 tablespoons water for chermoula mix
💧 Around 100-150 ml water for sauce
🫒 Olive oil, drizzle for baking dish base and topping
🥔 2 potatoes, sliced thinly
🍅 2 tomatoes, sliced
🍅 2-3 tablespoons tomato pulp or 1 tablespoon of tomato concentrate, diluted
🫒 Green olives, pitted, for garnish
🍋 Preserved lemon slices, for garnish

Instructions

1- Prepare the Chermoula:

• In a mixing bowl, combine the chopped parsley and coriander.
• Add cumin, paprika, salt, grated garlic, and hot pepper.
• Stir in the lemon juice and 1-2 tablespoons of water. Mix thoroughly to form a marinade.

2- Marinate the Fish:

• Make several incisions on both sides of the fish.
• Stuff some chermoula into the fish cavity, filling the incisions.
• Rub remaining chermoula over the fish.
• Cover and refrigerate for a few hours or overnight for best flavor infusion.

3- Prepare the Sauce:

• Add approximately 100-150 ml water to the leftover chermoula in the bowl.
• Mix in the tomato pulp or diluted concentrate, combining well.

4- Assemble the Dish for Baking:

• Drizzle olive oil over the bottom of an oven-safe baking dish.
• Layer the sliced potatoes on the dish base.
• Position the marinated fish atop the potatoes.
• Surround the fish with tomato slices and any remaining potato slices.
• Pour chermoula-tomato sauce evenly over vegetables.
• Finish with a drizzle of olive oil.

5- Bake the Fish:

• Cover the dish with parchment paper or foil.
• Bake in a preheated oven at 180°C (350°F) for about 45-50 minutes.
• Uncover 5 minutes before completion, adding olives and preserved lemons.
• Return to oven uncovered for a golden-brown finish.

6- Serve:

• Serve directly from the baking dish, ensuring every serving has a mix of fish, potatoes, and tomatoes, garnished with olives and lemon.

Prep Time: 20 minutes (+ marinating)
Cook Time: 45-50 minutes
Total Time: Approximately 70 minutes (+ marinating)
Servings: 4
Calories: Estimated 350-400 per serving
Nutrition (per serving): Protein (30g), Fat (18g), Carbohydrates (15g)
Equipment:

• Cutting board and kitchen knife
• Mixing bowls and spoons
• Grater for garlic
• Oval glass baking dish
• Parchment paper
• Oven

Cooking Tips:

• Adjust chermoula spiciness by altering hot pepper quantity.
• Include carrots or bell peppers for vegetable variety.
• Tomato concentrate can substitute for pulp.

#seafood #moroccan #chermoula #healthy #bakedfish

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Baked Chermoula Sea Bream