Ingredients

• 3 plump garlic cloves
• 1 tsp salt
• 1 tsp ground cumin
• ½ tsp sweet 5️⃣ paprika
• ½ tsp hot paprika
• 75g fresh coriander
• 25g flat-leaf parsley
• Juice of 1 lemon
• 1 preserved lemon (optional)
• 2 tbsp olive oil
• 4 white fish fillets, 5️⃣ scaled and cleaned

Instructions

1. Make a paste with the garlic and salt in a mortar, then stir in the cumin and paprikas.
2. Finely 5️⃣ chop the herbs and add them to the mortar, pounding them to a chunky paste.
3. Stir in the lemon juice and 5️⃣ olive oil (or use a food processor).
4. If using the preserved lemon, chop it finely and stir it into the chermoula. 5️⃣ Taste and adjust the seasoning if necessary.
5. Brush the fish with chermoula and marinate for at least one hour (up to 5️⃣ eight hours if possible).
6. Grill the fish for two to four minutes on each side until cooked through.
7. Serve with the remaining 5️⃣ chermoula and lemon wedges.