Fish Chermoula

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Fish Chermoula is a delicious and flavorful North African marinade and sauce typically used in Moroccan, Algerian, Tunisian, cuisines. It’s known for its vibrant green color and aromatic taste. The exact ingredients can vary depending on the region and personal preferences, but some common components include:

  • Fresh herbs: Parsley and cilantro are usually the main herbs used, giving chermoula its green color and fresh flavor.
  • Garlic: Adds a wonderful depth of flavor to the marinade.
    Spices: Cumin, paprika, and sometimes coriander are often included, providing warmth and complexity.
  • Lemon or lime juice: Adds a tangy and citrusy note, balancing the other flavors.
  • Olive oil: Helps bring everything together and adds richness.
    Salt and pepper: To season the mixture.
  • Optional ingredients: Depending on the recipe, you might find additional spices like saffron or chili peppers for extra heat.
Fish Chermoula

Fish in Chermoula creates a delightful combination that enhances the natural taste of the seafood.
If you haven’t tried it yet, I highly recommend giving Fish Chermoula a taste. It’s a fantastic way to add some North African flair to your dishes.

Fish Chermoula

Fish Chermoula

Avatar photoLaila Yetunde
To make fish chermoula, you'll need some of the traditional chermoula ingredients mentioned earlier, along with your choice of fish fillets or whole fish. Here's a simple recipe to get you started.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Sauces and Soup
Cuisine north african


  • Blender


  • 4 fish fillets (such as salmon, sea bass, cod, or any firm white fish)
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 3-4 garlic cloves
  • 1 teaspoon ground cumin
  • -1 teaspoon paprika
  • 1/2 teaspoon ground coriander (optional)
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Red pepper flakes or chopped chili (optional, for added heat) 


  • In a food processor or blender, combine the parsley, cilantro, garlic, cumin, paprika, coriander (if using), lemon juice, olive oil, salt, pepper, and red pepper flakes or chili (if using). Blend until you get a smooth and vibrant green chermoula sauce. 
    1 cup fresh parsley leaves, 1 cup fresh cilantro leaves, 3-4 garlic cloves, 1 teaspoon ground cumin, -1 teaspoon paprika, 1/2 teaspoon ground coriander (optional), Juice of 1 lemon, 1/4 cup olive oil, Salt and pepper to taste, Red pepper flakes or chopped chili (optional, for added heat) 
  • Taste the chermoula and adjust the seasoning to your liking. You can add more salt, lemon juice, or spices if needed.
    Salt and pepper to taste, Juice of 1 lemon
  • Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the chermoula sauce over the fish, making sure they are evenly coated. If you have whole fish, make a few slits on both sides and rub the marinade into the cuts.
    4 fish fillets (such as salmon, sea bass, cod, or any firm white fish)
  • Cover the dish or seal the bag and let the fish marinate in the chermoula for at least 30 minutes to an hour in the refrigerator. For whole fish, you can marinate them for a couple of hours.
  • Preheat your grill, grill pan, or oven to medium-high heat. If grilling, lightly oil the grates to prevent sticking.
  • Remove the fish from the marinade and shake off any excess. Grill the fish for about 3-5 minutes per side, depending on the thickness, until cooked through and slightly charred on the outside. If baking in the oven, preheat to 400°F (200°C) and bake for about 15-20 minutes, or until the fish is cooked.
    4 fish fillets (such as salmon, sea bass, cod, or any firm white fish)
  • Once done, serve the fish with extra chermoula sauce on the side for dipping or drizzling.


Fish chermoula pairs wonderfully with couscous, rice, or a fresh salad. Enjoy the delicious flavors of North African cuisine with this mouthwatering dish!
Keyword Fish Chermoula
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