Monkfish with Chermoula
When it comes to seafood, choose the best, choose Shetland.
Chermoula is a Moroccan spice and herb mixture which needs to be tasted to be believed. It is ideal for use with a robust fish which can take the depth of the flavours.
I have made it with fresh tuna and also here with monkfish. Ideally, prepare in advance and marinade for several hours so that the flavours can develop.
- 3 tbsp sunflower oil
- Large bunch fresh coriander – roughly chopped
- 4 cloves garlic, crushed and finely chopped
- ½ tsp chilli powder
- 1 level tbsp paprika
- 1 level tbsp ground cumin
- ½ tsp salt
- 2 cm piece of fresh ginger peeled and grated
- Rind and juice of 2 lemons
- Mix all ingredients together in a bowl or shake together in a large jam jar with a lid
- Slice monkfish tails diagonally and lay in an ovenproof dish
- Pour over the chermoula and allow to marinade (about 1 – 4 hours would be ideal, if possible).
- When ready to cook, preheat the oven to 180°C and bake for about 20 minutes
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