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Monkfish with chermoula

Chermoula is a Moroccan spice and herb mixture which needs to be tasted to be believed. It is ideal for use with a robust fish which can take the depth of the flavours. I have made it with fresh tuna and also here with monkfish. Ideally, prepare in advance and marinade for several hours so that the flavours can develop.


3 tbsp sunflower oil
Large bunch fresh coriander – roughly chopped
4 cloves garlic, crushed and finely chopped
½ tsp chilli powder
1 level tbsp paprika
1 level tbsp ground cumin
½ tsp salt
2 cm piece of fresh ginger peeled and grated
Rind and juice of 2 lemons


Mix all ingredients together in a bowl or shake together in a large jam jar with a lid
Slice monkfish tails diagonally and lay in an ovenproof dish
Pour over the chermoula and allow to marinade (about 1 – 4 hours would be ideal, if possible).
When ready to cook, preheat the oven to 180°C and bake for about 20 minutes

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