Chermoula Fish with Marinated Courgette Strips
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Yield: 4 servings Ready in 1 hours
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|3 Cloves Garlic; (peeled and|
|4 tbParsley; (roughly chopped)|
|1/2 tsPowdered Saffron|
|6 tbFresh Coriander; (roughly|
|7 Ripe Tomatoes; (quartered)|
|1/4 tsCayenne; (hot red pepper)|
|1 lgOnion; (peeled and finely|
|1/2 tsPaprika; (sweet red pepper)|
|4 lgFill Sea Bass|
|1/2 tsGround cumin|
|3 tbolive oil|
|1/2 Lemon; (juice)|
|3 Green Peppers; (skinned and|
Chermoula Fish with Marinated Courgette Strips Preparation
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 / 350F / 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 saute for at least 2 minutes before adding the courgette slices. saute 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 NOTES : Chef:Amanda Grant
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