Parchment-Baked Fish with North African Chermoula Sauce | Saveur
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
- 1⁄2 preserved lemon, roughly chopped
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 tsp. kosher salt
- One 1½-lb. skinless halibut fillet, or another firm white fish, such as cod
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