Chermoula (Moroccan Herb and Spice Sauce for Fish)

Chermoula is a vibrant Moroccan marinade and sauce built from fresh herbs, garlic, and warm spices, traditionally used to flavor grilled or baked fish. It’s just as good spooned over roasted vegetables or grilled chicken.

Ingredients

• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/3 cup olive oil
• 3 tbsp lemon juice
• 1 tbsp preserved lemon, finely chopped (optional)

Instructions

1. Combine the herbs and garlic
   Finely chop the cilantro, parsley, and garlic together.
2. Add the spices
   Stir in cumin, paprika, cayenne, and salt until evenly distributed.
3. Add the liquids
   Whisk in olive oil and lemon juice until the mixture forms a loose, spoonable sauce.
4. Fold in preserved lemon
   If using, stir in chopped preserved lemon for extra depth.
5. Rest and serve
   Let sit 10-15 minutes before using so flavors meld, or refrigerate for later.

Chermoula keeps in the fridge for up to a week, so make a batch ahead to marinate fish or vegetables anytime.