Chermoula-Marinated Grilled Fish

Ingredients

• 1 cup fresh cilantro
• 1/3 cup fresh parsley
• 5 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 white fish fillets (about 6 oz each)
• Lemon wedges, to serve

Before you cook

• Pulse the cilantro, parsley, garlic, cumin, paprika, cayenne and salt in a food processor until finely chopped.
• Add the olive oil and lemon juice and pulse a few more times into a coarse, textured paste.
• Rub most of the chermoula paste over the fish fillets, reserving a few spoonfuls for basting.
• Let the fish marinate in the fridge for 30 minutes.

Steps

1. Preheat a grill or grill pan to medium-high heat and oil the grates.
2. Lay the fish on the grill and cook without moving it for 4 minutes until a crust forms.
3. Brush the fish with the reserved chermoula while it cooks.
4. Flip the fish carefully and cook for 3 more minutes until it flakes easily.
5. Rest the fish for 2 minutes.
6. Serve with lemon wedges and any remaining chermoula spooned over the top.