Moroccan Sea Bass with Chermoula
Cooking Flow
- Cook
-
[LOW] 30 min
REST 5 min
Ingredients
- 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
Garnish
- Cilantro (or parsley)
DIRECTIONS
Mix ingredients for Chermoula Oil.
Marinate fish using 1 tablespoon of Chermoula Oil for at least 30 minutes, preferably an hour.
Arrange sliced onions, potatoes, carrots, and celery in the pot in that order and drizzle the remaining Chermoula Oil on top. Place the marinated fish and cherry tomatoes on top, then place lemon slices on each fish.
Cover and steam over [LOW] heat for 30 minutes and rest covered for 5 minutes.
Garnish with cilantro or parsley.
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