Moroccan Chermoula Marinade (Print Version)

Fresh herbs, citrus, and spices combine for a bold, aromatic North African flavor boost.

# What You'll Need:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# How to Make It:

01 - In a medium bowl, mix together the cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the lemon zest and lemon juice into the herb mixture.
03 - Sprinkle the cumin, paprika, coriander, cayenne, and black pepper over the mixture.
04 - Pour in the extra-virgin olive oil and season with sea salt.
05 - Stir thoroughly until the mixture transforms into a thick, aromatic paste.
06 - Taste and fine-tune the salt or lemon juice as desired.
07 - Coat your fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes to 2 hours before cooking.

# Additional Tips::

01 -
  • Ready in 10 minutes but tastes like it took hours of care and planning.
  • A small bowl of this transforms any white fish into something restaurant-worthy without any cooking skill required.
  • The balance of fresh herbs, warmth from cumin and paprika, and brightness from lemon hits every part of your palate at once.
02 -
  • Don't blend this in a food processor unless you want a completely smooth puree—the texture of actual herb pieces suspended in oil is part of what makes it special and visually stunning.
  • Fresh herbs are non-negotiable here; dried cilantro tastes like nothing, and frozen parsley loses its brightness, so plan your shopping around this.
  • The longer the fish marinates, the more tender it becomes from the acid in the lemon, so two hours is better than 30 minutes if you have the time.
03 -
  • Make this marinade a day ahead if you want the spices to meld and deepen, but the herbaceous brightness is most vibrant when used within a few hours.
  • Save any leftover marinade and brush it on the fish as it cooks or drizzle it over the finished dish for an extra layer of flavor and color.
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