Chermoula marinade

From issue #6, page 83.
Photography Photography by Simon Devitt.

    INGREDIENTS

    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

    METHOD

    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.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.