Moroccan Fish with Cumin

Moroccan chermoula is one of North Africa’s great gifts to seafood, and this recipe captures its essence with just a handful of pantry spices. Six cloves of garlic get pounded in a mortar with cumin, paprika, and cayenne until they form a fragrant paste, then loosened with fresh cilantro and lemon juice.

That hour-long marination is doing real work here. The acid from the lemon gently firms the surface of the fish while the spice paste sinks in deep. Don’t skip it or rush it.

Baking uncovered at high heat gives you a lightly crusted exterior while the inside stays flaky and moist. The 10-minutes-per-inch rule is your best friend with white fish: pull it the moment it flakes with a fork, because carryover heat will finish the job.

Pro Tips

• A mortar and pestle gives better results than a food processor here; you want a coarse paste, not a puree
• Red snapper holds up well, but cod, haddock, or tilapia all work; just adjust baking time for thickness
• Line your baking dish with parchment for easy cleanup, since the marinade caramelizes and sticks
• Taste the marinade before applying; adjust cayenne up or down based on your heat tolerance

Variations

• Add ½ teaspoon of ground coriander and a pinch of saffron for a more traditional chermoula
• Top the fish with sliced preserved lemons before baking for a briny, citrusy punch
• Swap cilantro for flat-leaf parsley if cilantro isn’t your thing