50g / 2 oz coriander
large handful of mint, roughly chopped
40g / 1.5 oz almonds
2 plump garlic cloves
pinch of dried chili flakes
about 125ml / 4 fl oz virgin olive oil
4 x 300g / 10 oz red mullet, cleaned and
salt and pepper
coriander, mint, almonds, garlic and chili into a food processor or
blender. With the motor running, slowly pour in the oil to make a coarse
or smooth paste, according to taste. Season to taste with salt and
pepper and lemon juice.
point of a sharp knife, cut 2 deep slashes in both sides of each fish.
Spread the chermoula over both sides of the fish, working it well into
the slashes. Cover and leave in a cool place for 1 hour. Put the mullet
under a preheated grill and cook for 4-5 minutes on each side until the
flesh just flakes when tested with a fork.
Chermoula is a distinctive Moroccan mixture of coriander, garlic,
chilies and spices that is used in many ways, bringing character and
flavor to dishes. Its most frequent use is as a marinade, either before
cooking or afterwards, for fish, grilled or baked meat, poultry and
vegetable dishes. The food may also be cooked in chermoula.
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