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Loading...Tunisian Chermoula Baked White Fish is a vibrant North African seafood dish where tender fillets are smothered in a fragrant herb-and-spice paste and roasted over a bed of sweet peppers and onions. The chermoula marinade blends fresh parsley, cilantro, Tunisian harissa, preserved lemon, and warm toasted spices for a bright, smoky, and gently fiery flavor. Served with crusty bread or steamed couscous, it captures the sunny coastal character of Tunisian home cooking.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 fillets with roasted vegetables
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 11 gCarbs
- 4 gFiber
- 5 gSugar
- 32 gProtein
- 720 mgSodium
- 880 mgPotassium
- 110 mgCalcium
- 4.2 mgIron
- 45 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chermoula paste
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup packed fresh cilantro leaves
- 6 garlic cloves, peeled
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 2 tablespoons Tunisian harissa paste
- 1 preserved lemon, rind only, finely chopped
- 1 teaspoon kosher salt
For the fish and assembly
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 4 white fish fillets (sea bass or red snapper), 6 oz each, skin-on
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, sliced into strips
- 2 ripe tomatoes, sliced 1/2 inch thick
- Lemon wedges and extra cilantro, for serving
Directions
- Pulse the parsley, cilantro, garlic, paprika, cumin, harissa, preserved lemon, salt, olive oil, and lemon juice in a food processor until a coarse, fragrant paste forms, scraping down the sides once or twice.
- Place the fish fillets skin-side down in a shallow dish. Spread two-thirds of the chermoula over the flesh, turning to coat. Cover and marinate for 30 minutes at room temperature (or up to 2 hours refrigerated).
- Preheat the oven to 400°F (200°C) and lightly oil a large oval baking dish.
- Scatter the sliced onion, bell pepper, and tomato across the bottom of the dish. Drizzle with olive oil and season lightly with salt and pepper.
- Lift the marinated fillets from the dish and nestle them skin-side down on top of the vegetables. Spoon the reserved chermoula evenly over each fillet, smoothing to cover.
- Cover the dish tightly with foil and bake for 15 minutes so the fish steams gently in the herb paste.
- Remove the foil and continue baking for 8 to 10 minutes, until the fish flakes easily with a fork and the vegetables are just tender.
- Rest the dish for 3 minutes, then garnish with fresh cilantro and lemon wedges and serve straight from the pan with crusty bread or steamed couscous.
Cook’s Notes
- For the most authentic Tunisian flavor, use Tunisian-style harissa, which is smokier and more complex than the Moroccan variety; adjust the amount to taste.
- If you don't have preserved lemon, substitute with the zest of one whole lemon plus an extra 1/2 teaspoon of kosher salt.
- Allow the fish to marinate for at least 30 minutes; the chermoula deeply perfumes the flesh and the acid gently firms the protein.
- Leftover chermoula paste keeps in a sealed jar in the refrigerator for up to a week and is excellent on grilled lamb, chicken, or roasted root vegetables.
- For grilling outdoors, cook the marinated fillets over medium-hot coals for 4 to 5 minutes per side until just opaque throughout.
