295 – Baked Fish with Moroccan Charmoula Recipe / سمك بالفرن مع شرمولة المغربي
- 1 whole fish (preferably Rouget or Peagot) around 2 pounds / 1 kg
- 4 medium-sized tomatoes
- Decoration: 1 lemon and 1 tomato for decoration
- Charmoula ingredients:
- A bunch of cilantro (around 60 grams)
- 4-5 large garlic cloves (peeled)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ¼ teaspoon red hot chili pepper (to taste)
- 1 teaspoon salt
- 2 tablespoons vegetable oil and 1 tablespoon of fresh lemon juice
- 2 tablespoons water
Step 1: Preparing the Charmoula
1- Place all the charmoula ingredients in a blender and mix until well integrated. You should get a smooth thick marinade.
Step 2: Marinating the Fish
1- We are using a whole fish (of course the inside of it is cleaned up and the fish scales are scraped. Also make sure the eye of the fish is removed as it adds a little bitter taste of the dish).
2- Make a deep cut in each side of the fish. Use the sharp pointy edge of the knife to stab the inside of the fish, so the marinade gets inside.
3- Take ½ of the charmoula marinade and pour all over the fish. Make sure that the fish is completely covered with the marinade.
4- Place the fish in a baking pan.
Step 3: Preparing the Tomato Sauce
1- Cut the tomatoes in half. Grate the inside part of the tomatoes using the large “eyes” of the grater. Discard the tomato skin.
2- Mix the grated tomatoes with the rest of the charmoula.
3- Pour the tomato mixture around the fish.
Step 4: Baking the Fish
1- Preheat the oven to 360 F / 180 C.
2- Slice the lemon and tomato into thin slices.
3- Place the slices on top of the fish (alternating between a tomato slice and a lemon slice).
4- Pour whatever is left from the charmoula on top of the tomato and lemon slices.
5- Place the fish in the oven and bake for 35-40 minutes or until done (you can test the fish meat, it should be cooked and soft). Do not overbake or the fish will become dry.
Serve immediately. Bon appetit!