Parchment-Baked Fish with North African Chermoula Sauce | Saveur

Parchment-Baked Fish with North African Chermoula Sauce | Saveur

www.saveur.com

Cooking fish in parchment is an easy way to create an odorless, mess-free, one-pan meal. The chermoula, inspired by the North African sauce, is a savory blend of parsley, cilantro, and cumin that...

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Ingredients

  • 1 clove garlic, minced (1 tsp.)
  • 2 Tbsp. fresh Italian parsley leaves
  • 2 Tbsp. fresh cilantro leaves
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin
  • <sup>1</sup>⁄<sub>2</sub> preserved lemon, roughly chopped
  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • One 1½-lb. skinless halibut fillet, or another firm white fish, such as cod

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