Chermoula

Grilled Whole Branzino with Chermoula

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  • 3 Whole Branzino

  • 2 Tbls Chermoula

  • 1 Tbls Harissa

  • 2 Tbls Olive Oil

  • 1 Tbls Water

  • 1 Tsp Sea Salt

  • 1/2 cup Cilantro

  • 1/2 cup Parsley

  • Lemon (to taste)

    Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Chermoula Asparagus with Carmelized Onions

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  • 1lb asparagus
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 2 Tbsp Villa Jerada Chermoula
  • 3 Tbsp extra Virgin olive Oil
  • Half of a lemon
  • Salt to taste

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelise, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.