Chermoula marinade

From issue #6.
Photography by Photography by Simon Devitt.


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


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.