Claudia Roden’s recipe for pan-cooked fish with chermoula

The hot, spicy marinade is perfect with every kind of fish - fried, baked, grilled

The hot, spicy chermoula is the all-purpose Moroccan marinade and sauce used with every kind of fish – fried, grilled, baked and stewed

Serves 4
coriander 1 large bunch (50g), leaves only, chopped
garlic 4 cloves, crushed
ground cumin ½-1 tsp
paprika 1 tsp
chilli powder ¼-½ tsp (optional)
extra virgin olive oil 6 tbsp
lemon juice of 1, or 3 tbsp wine vinegar
fish fillets 1kg, such as seabass, turbot and hake (keep the skin on)

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