Slow-roasted Salmon with Chermoula
This recipe is typical of the Moroccan Jewish community. Fish is often cooked on Friday before the beginning of the Sabbath and marinated overnight. Based on an original recipe kindly sent in by Jack...
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Ingredients
- 3 bunches fresh coriander
- 1 large bunch parsley
- 1 clove garlic ((chopped))
- 1 medium onion ((chopped fine))
- 1 medium chili pepper ((seeded and finely chopped optional))
- 2 tbsps sherry vinegar
- 1 medium lemon ((take juice of one))
- 2-3 medium tomatoes ((pureed))
- 1/2 cup extra virgin olive oil
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