Sea Bass With Chermoula
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.
Cooking tools:
- Skillet
- Blender
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Kitchen scale
Ingredients
- 8 fillets Mediterranean sea bass, skin removed
- 3 tablespoons chermoula
- 2 lemons
- 4 garlic cloves, peeled
- 2 teaspoons coriander seeds, toasted
- 2 teaspoons cumin seeds, toasted
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons Aleppo pepper
- 1 cup fresh parsley
- ¾ cup extra virgin olive oil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Vermicular | Moroccan Sea Bass with Chermoula
vermicular.us
Chermoula Marinated Sea Bass • St. Francis Winery & Vineyards
stfranciswinery.com
Braised whole sea bass with chermoula
besthealthmag.ca
Smoky chermoula salmon - Good Food Middle East
bbcgoodfoodme.com
Food and Travel Magazine | Chermoula potted shrimp
foodandtravel.com
Chermoula Fish
seasonedpioneers.com
Baked Fish with Chermoula and Onion Farofa Recipe
saveur.com
Chermoulla fish with vegetable couscous
nzwomansweeklyfood.co.nz