Fish Marinated Chermula baked with Potatoes and Tomatoes
by Editorial Staff
Fish, baked with potatoes and tomatoes, gets a special, incomparable taste and aroma thanks to the piquant Moroccan marinade sauce “chermula” with herbs, garlic and spices.
Ingredients
- Fillet of white fish (cod, etc.) – 500 g
- Potatoes – 400 g
- Tomatoes – 250 g
- Ground paprika – 0.5 teaspoon
- Zira – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Olive oil – 2 tbsp
For chermul marinade:
- Parsley or cilantro greens – 1 bunch
- Garlic – 2 cloves
- Lemon juice – 1-2 tbsp
- Olive oil – 2 tbsp
- Ground paprika – 0.5 teaspoon
- Zira – 0.5 teaspoon
- Salt to taste
Directions
- Prepare the required ingredients. Any white fish fillet is suitable for this dish, I cooked cod. Cilantro is traditionally used for cherry marinade, but this time I have fresh parsley.
- Prepare the marinade sauce. To do this, wash, dry and chop the herbs. Peel the garlic and pass through a press. Squeeze the required amount of juice from the lemon.
- In a bowl, mix well the chopped herbs, garlic, paprika, cumin, salt, lemon juice and olive oil.
- Cut the fish fillet into portions and place in the marinade sauce, so that all the pieces are evenly covered. Leave on for 30 minutes.
- Peel the potatoes and cut into slices 3-5 mm thick.
- Wash the tomatoes and cut into 5 mm thick slices.
- Stir the potatoes with salt, paprika, cumin and olive oil and place on the bottom of a baking dish.
Cover the dish with foil and bake the potatoes in an oven heated to 200 degrees for 20 minutes. The baking time depends on the type of potato. - When the potatoes are cooked, remove the mold from the oven. Place the chopped tomatoes on top of the potatoes, season with salt and return to the oven, uncovered with foil, for 10 minutes.
- Then put fish slices in cherry cherry marinade on the tomatoes and bake fish with potatoes and tomatoes in the oven for 15 minutes, until the dish is fully cooked.
Enjoy your meal!
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