(Fish with Moroccan Seasoning)
The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.
Recipe information
Yield
Serves 6
Ingredients
For chermoula
Preparation
Make chermoula:
Step 1
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
Step 2
Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
Step 3
Preheat oven to 350°F.
Step 4
In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
Step 5
While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
Step 6
Serve each fillet on a bed of fennel and garnish with fennel fronds.
