DAY 9 - Chermoula

Chermoula is a blend used in North Africa. It is often used as a marinade  or condiment with fish and seafood. It is also delicious with vegetables and meats.

This can be used  in soups and stews as a rub ( just add some salt), or you can make it into a paste by adding olive oil. Start with equal parts oil to spice and then keep adding olive oil until to get the desired consistency.

Here is a recipe for Chermoula Sea Bass from the cookbook EATING OUT LOUD.

Preheat the oven to 425º

Ingredients

8 sea bass fillets

kosher salt and freshly ground black pepper

Chopped fresh parsley for serving

2 lemons cut into wedges

Directions

Take the chermoula spice and blend with olive oil to make a  paste. Season the fillets on both side with salt and pepper and rub all over with chermoula.

Place the fillets on parchment paper and fold into sealed packets. Place them on a baking sheet  and roast for 10 minutes.

Serve with parsley and lemon.