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Baked Sea Bream with Moroccan Chermoula

Baked Sea Bream with Moroccan Chermoula

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Description

Welcome to your new favorite baked fish recipe! Today, I’m thrilled to share a delicious dish that combines the fresh taste of sea bream with the vibrant and aromatic flavors of Moroccan Chermoula. Whether you’re looking to impress at a dinner party or simply want to elevate your weeknight meal, this recipe is sure to become a staple in your kitchen. Let’s dive into the world of Mediterranean cuisine with this Baked Sea Bream with Moroccan Chermoula!

Ingredients

Scale

 

  • 1 sea bream (700-800g)
  • Chermoula sauce:
    • 2 tbsp finely chopped parsley
    • 2 tbsp finely chopped cilantro
    • 3 garlic cloves, grated
    • 1 tsp sweet paprika
    • 1 tsp cumin
    • ½ tsp chili powder
    • 1 tsp salt
    • 4–6 tbsp lemon juice
    • 2 tbsp water
    • 2–3 tbsp tomato pulp or 1 tbsp tomato paste
    • 1 cup water
  • 2 potatoes, thinly sliced
  • 2 tomatoes, sliced
  • Olive oil
  • Green olives and preserved lemon for garnish

Instructions

 

  1. Prepare the Fish: Start by cleaning, gutting, and scaling the sea bream. Make incisions on both sides of the fish using a sharp knife. This will help the marinade seep into the fish more effectively, infusing it with incredible flavor.
  2. Make the Chermoula: In a bowl, mix together the chermoula ingredients, including parsley, cilantro, garlic, paprika, cumin, chili powder, salt, lemon juice, water, and tomato pulp or paste. Rub this vibrant mixture all over the sea bream, making sure to get it into the incisions and inside the fish cavity. For the best results, let the fish marinate in the refrigerator for a few hours.
  3. Prepare the Dish: Preheat your oven to 180°C (350°F). In an ovenproof dish, drizzle some olive oil and layer the bottom with the thinly sliced potatoes. Place the marinated sea bream on top of the potatoes, and then add the remaining potato and tomato slices around the fish.
  4. Add the Sauce: Mix the remaining chermoula with 1 cup of water, then pour this flavorful mixture over the fish and vegetables in the dish. Cover the dish with parchment paper or aluminum foil to retain moisture during cooking.
  5. Bake the Fish: Bake the dish for 45 minutes. In the final 10 minutes of cooking, remove the cover and add green olives and slices of preserved lemon for garnish. This will add a beautiful, tangy finish to the dish.
  6. Serve and Enjoy: Serve your Baked Sea Bream with Moroccan Chermoula with some fresh, homemade bread to soak up all the delicious juices!

Notes

  • Marinate for Flavor: If you have the time, let your fish marinate for at least 2-3 hours. This allows the chermoula to really permeate the flesh and infuse every bite with flavor.
  • Preserved Lemons: If you don’t have preserved lemons on hand, you can substitute them with fresh lemon slices, although the flavor will be slightly less intense.
  • Fish Variations: While sea bream works wonderfully in this recipe, you can also use other firm white fish, such as snapper or sea bass, as an alternative.

Find it online: https://optimalrecipes.com/baked-sea-bream-with-moroccan-chermoula-easy-recipe/