Fish chermoula
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Coriander seeds |
| 12 | Whole black peppercorns | |
| ¼ | teaspoon | Dried hot red pepper flakes |
| A large pinch saffron threads; crumbled | ||
| ½ | teaspoon | Coarse salt |
| 1 | teaspoon | Paprika |
| 1 | medium | Onion; minced (about 1 |
| ; cup) | ||
| ⅓ | cup | Finely chopped fresh parsley leaves |
| 2 | tablespoons | Minced preserved lemon peel plus 2 |
| ; tablespoons preserved lemon juice or | ||
| ; fresh lemon juice to taste | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Finely chopped fresh coriander |
| 1 | Garlic clove; minced | |
| 6 | Skinless small fish fillets such as sea; red snapper, or any | |
| ; bass, other firm white | ||
| ; lean fish (about 1 | ||
| ; 3/4 pounds) | ||
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Water |
| 4 | Fennel bulbs; (about 3 pounds), | |
| ; trimmed and cut | ||
| ; lengthwise into | ||
| ; thin strips, | ||
| ; reserving fronds | ||
| ; for garnish if | ||
| ; desired | ||
Directions
FOR CHERMOULA
Make chermoula:
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
Preheat oven to 350F.
In a large heavy skillet melt butter in water over moderately high heat.
Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
Serve each fillet on a bed of fennel and garnish with fennel fronds.
Serves 6.
Gourmet August 1994
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