Vermicular | Moroccan Sea Bass with Chermoula

Moroccan Sea Bass with Chermoula

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
35 min
Cooking Steps

[LOW] 30 min

REST 5 min


1 lb sea bass fillets (or other white fish), cut into 4 fillets
10 cherry tomatoes, halved lengthwise
2 small potatoes, thinly sliced
½ medium onion, sliced
½ medium carrot, thinly sliced
1 stalk celery, sliced
4 lemon slices

Chermoula Oil
4 tablespoons olive oil
1 clove garlic, minced
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 teaspoon kosher salt
1 teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
Zest from 1 lemon, grated

Cilantro (or parsley)

  1. Mix ingredients for Chermoula Oil.

  2. Marinate fish using 1 tablespoon of Chermoula Oil for at least 30 minutes, preferably an hour.

  3. Arrange sliced onions, potatoes, carrots and celery in the pot in that order and drizzle the rest of Chermoula Oil on top. Place marinated fish and cherry tomatoes on top. Place lemon slices on top of each fish.

  4. Cover and steam over [LOW] heat for 30 minutes and rest covered for 5 minutes.

  5. Garnish with cilantro or parsley.

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Musui–Kamado with the Vermicular Cookbook.

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