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Moroccan Fish in Charmoula


Moroccan Fish in Charmoula



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. 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. Preheat oven to 350°F. 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. While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.


Serve each fillet on a bed of fennel and garnish with fennel frond. Enjoy! Besaha!

Moroccan Cuisine

Moroccan Cuisine

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