Chermoula Fish with a Black-eyed Bean and Zucchini Salad

From issue #6.
Photography by Photography by Simon Devitt.
Chermoula Fish with a Black-eyed Bean and Zucchini Salad

This North African-inspired marinade is equally good with chicken or lamb.

Serves: 4


4 fish steaks – snapper, hapuka
1 cup dried black-eyed beans, soaked overnight
1 red capsicum
3 zucchini
3 medium ripe tomatoes
1 tablespoon olive oil
2 cloves garlic, crushed
3 sprigs of fresh thyme
sea salt and freshly ground black pepper
½ cup basil leaves, ripped

Chermoula Marinade
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ cup packed fresh
coriander leaves
½ cup packed flat-leaf parsley
2 cloves garlic, roughly chopped
1 teaspoon sweet smoked paprika
juice of 2 lemons
grated rind of 1 lemon
3 tablespoons extra virgin olive oil


Chermoula: Toast and grind the cumin and coriander seeds separately. Combine with the other ingredients in a food processor and purée. Arrange the fish in a large dish and coat both sides in the marinade. Cover and refrigerate.

Salad: Drain the soaked beans and place in a large saucepan. Cover with fresh, cold, unsalted water and bring to the boil before reducing the heat to a simmer. Cook for 40-60 minutes or until tender but not mushy. Drain and set aside. Roast, peel and dice the capsicum. Finely dice the zucchini and tomatoes. Heat the olive oil with the garlic and thyme in a sauté pan. Add the vegetables and cook until soft. Add the capsicum,
beans, salt, pepper and basil and stir through. Remove from the pan and set aside.

Fish: Remove the fish from the marinade and scrape off any excess. Heat a little oil in a sauté pan and cook the fish on both sides, over medium heat, until it is just cooked through.

To serve: Place the vegetables (warm or at room temperature) on a large serving platter and lay the fish steaks on top. Garnish with extra basil. Serves 4