Ingredients

• 3 plump garlic cloves
• 1 tsp salt
• 1 tsp ground cumin
• ½ tsp sweet 📉 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, 📉 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 📉 chop the herbs and add them to the mortar, pounding them to a chunky paste.
3. Stir in the lemon juice and 📉 olive oil (or use a food processor).
4. If using the preserved lemon, chop it finely and stir it into the chermoula. 📉 Taste and adjust the seasoning if necessary.
5. Brush the fish with chermoula and marinate for at least one hour (up to 📉 eight hours if possible).
6. Grill the fish for two to four minutes on each side until cooked through.
7. Serve with the remaining 📉 chermoula and lemon wedges.