Fried Sea Bream with Chermoula

Transport your taste buds to North Africa with this delightful fish dish, perfect for a Ramadan feast. Our recipe features succulent sea bream marinated in a traditional Moroccan chermoula sauce, then fried to crispy perfection. Experience the vibrant flavors of lemon, garlic, and spices with every bite.

Ingredients

🐟 3 small sea bream, cleaned and washed
🧂 1.5 teaspoons salt
🌶️ 1 teaspoon pepper
🌶️ 1 teaspoon sweet paprika
🌶️ 1 teaspoon hot paprika, optional
🥄 1 teaspoon cumin
📒 1 teaspoon turmeric
🧄 3 cloves garlic, minced
🍋 Juice of 1 lemon
🫒 2 tablespoons olive oil
🌿 3 tablespoons parsley, chopped
🥣 Novia Farine de Blé - Wheat Flour, for coating
🛢️ Frying oil, quantity to reach a depth of 1 cm in pan

Instructions

1- Prepare the Chermoula:

• In a stainless steel mixing bowl, combine the lemon juice, pepper, turmeric, hot paprika (optional), cumin, sweet paprika, salt, minced garlic, chopped parsley, and olive oil.
• Mix thoroughly using a metal spoon until everything is well integrated.

2- Stuff the Fish:

• Carefully make slits along the belly or sides of each cleaned sea bream.
• Generously stuff the cavities with the prepared chermoula blend, ensuring an even distribution.

3- Marinate:

• Rub the remaining chermoula mixture all over the fish's exterior.
• Cover with plastic film and refrigerate for at least 1 hour, allowing the flavors to infuse.

4- Flour the Fish:

• On a clean plate, spread Novia Farine de Blé wheat flour.
• Dredge each marinated fish, ensuring it's well-coated. Shake off any excess flour.

5- Heat the Oil:

• Add enough frying oil to a large, non-stick frying pan or wok to reach a depth of about 1 cm.
• Heat over medium-high on an Electrolux induction cooktop until the oil is shimmering.

6- Fry the Fish:

• Carefully lay each floured sea bream into the hot oil.
• Let it cook until the underside is golden brown.

7- Flip and Cook:

• Using two metal forks, gently flip the fish.
• Cook the other side until it reaches a similar golden-brown color and is fully cooked through.

8- Serve:

• Remove the crisped fish from the oil.
• Arrange them on a white serving platter, garnished with fresh parsley and lemon wedges for a burst of color and flavor.

Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: Approximately 8-10 minutes
Total Time: 1 hour and 25 minutes
Servings: Serves 3
Calories: 400 per serving
Proteins: 35g per serving
Fats: 25g per serving
Carbohydrates: 10g per serving
Equipment:

• Stainless steel mixing bowl
• White ceramic small bowls
• Metal spoon
• Metal forks
• Large black speckled non-stick pan
• Electrolux induction cooktop
• Plastic film/cling wrap

Cooking Tips

• Marinate the fish longer for deeper flavor penetration.
• Ensure thorough chermoula coverage by using your hands.
• Shake off excess flour to achieve a crisper texture and prevent the oil from clouding.

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Fried Sea Bream with Chermoula