Chermoula marinade

From issue #6.
Photography by 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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.