Chermoula Fish with Rice

Ingredients

Quantities are for one portion.

• 1lemon, half juiced, half into wedges
• 20 mlolive oil
• 70 gdry white rice
• 150 gwhite fish fillet (cod or haddock)
• 10 gfresh cilantro (coriander), chopped
• 1 tspcumin
• salt to taste
• 1garlic clove, crushed
• 1 tsppaprika
• 10 gfresh parsley, chopped

Method

1. Rinse the white rice and steam it until fluffy.
2. In a small bowl, mix the chopped cilantro, parsley, crushed garlic, cumin, paprika, lemon juice, half the olive oil, and a pinch of salt to create a thick chermoula paste.
3. Coat the white fish fillet in the chermoula marinade. Leave it to rest while the oven preheats.
4. Place the marinated fish in a baking dish lined with a drop of oil to prevent sticking.
5. Bake the fish until it turns opaque and flakes easily under a fork, while the herb crust becomes aromatic.
6. Remove the fish from the oven.
7. Serve the hot chermoula fish with the steamed rice and a fresh lemon wedge on the side.