Chermoula – Fish Marinade
Parsley and cilantro bring fresh herbal flavor and a little vitamin C, while olive oil helps the spices open up more gently and deeply. Lemon juice and garlic make the marinade bright without sugar or heavy sauces. This base works especially well with fish, seafood, and roasted vegetables.
Place parsley (30 g), cilantro (15 g), garlic (12 g), lemon juice (30 g), olive oil (60 g), paprika (5 g), caraway (2 g), and salt (5 g) into a blender cup.
Blend the mixture in short pulses until it becomes thick but still slightly textured. If you want a more rustic version, chop part of the herbs by hand and stir them in at the end.
Transfer the chermoula to a jar or bowl and use it right away as a marinade for fish, seafood, or vegetables. In most cases 15-30 minutes of marinating is enough for the flavor to become vivid without turning harsh.
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