Pan-Seared Fish with Chermoula Salsa
Ingredients
Fish
- 500 g skinless fish fillet, (such as hamour, red snapper, or sea bream)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp chilli powder
- ½ tsp paprika
- 2 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- ¼ cup olive oil
Chermoula Salsa
- ¼ cup finely chopped preserved lemon (or 2 tbsp lemon juice and 1 tbsp grated lemon zest)
- ¼ cup green olives, pitted
- 4 cloves garlic
- handful fresh parsley
- handful fresh coriander
- ¾ cup olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp pepper
Instructions
- Make the Chermoula Salsa. In a food processor, add the preserved lemon (or zest the lemon), olives, garlic, parsley, and coriander, olive oil, cumin powder, paprika, chilli flakes, salt and black pepper; pulse until preferred consistency. This sauce can be stored in the refrigerator for up to a week, and can be used to marinate your fish for topped as a sauce.
- Pat the fish fillets dry with paper towels. In a bowl, whisk together the flour, cumin, coriander, chilli powder, paprika, and black pepper. Season the fish fillets with salt and coat each fillet in the spice rub, ensuring it's evenly coated on both sides.
- Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (depending on the thickness of the fillets).
- Transfer the pan-seared fish to a serving platter. Generously top with chermoula salsa over the fish and serve with salad of choice and enjoy!