Chermoula Fish with Marinated Courgette Strips

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Chermoula Fish with Marinated Courgette Strips Ingredients

1 lg Onion; (peeled and finely	6 tb Fresh Coriander; (roughly
; chopped)	4 tb Parsley; (roughly chopped)
3 Cloves Garlic; (peeled and	3 tb Olive Oil
; chopped)	1/2 Lemon; (juice)
1/2 ts Ground Cumin	1 pn Salt
1/2 ts Paprika; (sweet red pepper)	4 lg Fill Sea Bass
1/4 ts Cayenne; (hot red pepper)	7 Ripe Tomatoes; (quartered)
1/2 ts Powdered Saffron	3 Green Peppers; (skinned and

Instructions for Chermoula Fish with Marinated Courgette Strips

MMMMM----------------------COURGETTE STRIPS--------------------------- 2 tb Olive Oil 1/4 ts Cayenne Pepper 1/2 ts Cumin 600 g Courgettes 2 Lemons; (juice) Sea Salt Freshly Ground Black Pepper 1. Combine all of the ingredients for the chermoula in a bowl and mix together well. Place the fish in a large dish and pour over the chermoula, cover and leave to marinate for at least 2 hours, or overnight. 2. Preheat the oven to 180?c / 350?f / Gas Mark 4. Put the tomatoes and peppers into an ovenproof dish and place the fish on top, leave any excess chermoula behind, cover fish loosely with foil. Bake for at least 20 minutes or until the fish flakes easily at the touch of a fork. 3. 3 minutes before the fish is cooked, prepare the courgette strips. Heat 2 tbsp olive oil in a large frying pan, add the cayenne and cumin and saut? for at least 2 minutes before adding the courgette slices. Saut? for a further 3 to 4 minutes, season with sea salt flakes and freshly ground black pepper. 4. To serve, arrange the courgette strips on 4 warmed serving plates. Place the peppers and tomatoes on top, followed by a fish fillet. Give each person half a lemon to squeeze over their fish Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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