Monkfish with Chermoula
MARIAN ARMITAGE, COOK, AWARD-WINNING AUTHOR AND CHAIR OF THE SHETLAND FOOD AND DRINK ASSOCIATION
“With seafood as fresh as Shetland’s, there’s no need for complexity, keep the preparation simple and let the natural flavours shine through.”
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.
INGREDIENTS
- 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
METHOD
- 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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