Fish chermoula

1 servings

Ingredients

Quantity Ingredient
½ teaspoon Coriander seeds
12 Whole black peppercorns
¼ teaspoon Dried hot red pepper flakes
A large pinch saffron threads; crumbled
½ teaspoon Coarse salt
1 teaspoon Paprika
1 medium Onion; minced (about 1
; cup)
⅓ cup Finely chopped fresh parsley leaves
2 tablespoons Minced preserved lemon peel plus 2
; tablespoons preserved lemon juice or
; fresh lemon juice to taste
2 tablespoons Olive oil
2 tablespoons Finely chopped fresh coriander
1 Garlic clove; minced
6 Skinless small fish fillets such as sea; red snapper, or any
; bass, other firm white
; lean fish (about 1
; 3/4 pounds)
2 tablespoons Unsalted butter
½ cup Water
4 Fennel bulbs; (about 3 pounds),
; trimmed and cut
; lengthwise into
; thin strips,
; reserving fronds
; for garnish if
; desired

Directions

FOR CHERMOULA

Make chermoula:

In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.

Preheat oven to 350F.

In a large heavy skillet melt butter in water over moderately high heat.

Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.

While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.

Serve each fillet on a bed of fennel and garnish with fennel fronds.

Serves 6.

Gourmet August 1994

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