Fish Chermoula

Step 1

Chop the cilantro and parsley into pieces about the size of your thumb, discarding any thick stems, and place them in a food processor bowl.

Step 2

Peel the garlic cloves and drop them whole into the food processor with the herbs.

Step 3

Pour in the lemon juice, 0.25 cup of olive oil, cumin, paprika, and a pinch each of salt and pepper.

Step 4

Pulse the food processor 8–10 times until the mixture becomes a chunky paste with visible herb flecks, not a smooth purée.

Step 5

Pat the fish fillets completely dry with a clean kitchen towel or paper towels.

Step 6

Place a 10-inch nonstick or regular skillet over medium-high heat and pour in 1 tablespoon of olive oil.

Step 7

Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Carefully lay each fish fillet skin-side down (or presentation-side down) in the hot oil, working away from your body to avoid splashes.

Step 9

Cook without moving the fish for 4–5 minutes until the bottom turns opaque and the edges begin to look cooked through.

Step 10

Using a thin metal spatula, flip each fillet carefully and cook the other side for 2–3 minutes until it flakes easily when poked with a fork.

Step 11

Transfer each fish fillet to a serving plate.

Step 12

Spoon half of the chermoula sauce in a generous coat over each fillet, covering the top and letting some drip down the sides.