White fish fillets baked over peppers and tomato, slathered in a bright herb-and-spice chermoula marinade before roasting.
Chermoula is the marinade at the heart of much Moroccan seafood cookery, a bold blend of cilantro, garlic, cumin, paprika and lemon that both flavors and lightly cures the fish before it goes into the oven. Here, whole fish fillets are coated generously in chermoula and laid over a bed of sliced bell peppers, tomato and onion, so the vegetables braise in the same fragrant, oily juices that drip down as the fish roasts. The dish comes together quickly for a weeknight but tastes like considerably more effort, the chermoula doing most of the flavor work while the oven handles the rest, finishing with tender fish and soft, saucy vegetables underneath.
Serves 4
Blend cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, lemon juice and salt into a smooth, vibrant marinade.
Coat the fish fillets generously in half the chermoula and let sit 15 minutes while you prepare the vegetables.
Toss sliced peppers, tomato and onion with the remaining chermoula and spread in a baking dish.
Lay the marinated fish fillets over the vegetables.
Bake at 200C/400F for 20-25 minutes until the fish flakes easily and the vegetables are soft.
Check the fish a few minutes early if the fillets are thin — overcooked fish turns dry quickly.
Serve hot with the vegetables and pan juices spooned over, alongside crusty bread or rice.
Blend the chermoula until fully smooth for the best coating; a chunky marinade won't cling to the fish as evenly.
Choose firm white fish fillets that hold together during baking, such as cod, hake or halibut.
Don't over-bake — check for doneness a few minutes early, since fish continues cooking slightly after coming out of the oven.
Chermoula works equally well with grilled sardines, a very traditional Moroccan pairing.
Add pitted green olives and preserved lemon slices to the vegetable layer for extra Moroccan flavor.
A spicier version increases the cayenne or adds a spoonful of harissa to the chermoula.
Best eaten fresh; leftovers keep refrigerated up to 2 days, though the fish texture softens on reheating — warm gently covered in a low oven.
Chermoula has deep roots in Moroccan and broader Maghrebi coastal cooking, historically used to both flavor and lightly preserve fresh-caught fish before refrigeration was widely available.
Yes, it keeps refrigerated for up to 5 days and can even be frozen in ice cube trays for quick future use.
Increase the parsley and add a squeeze of extra lemon; the flavor will shift slightly but stay bright and herby.
It was likely overbaked — check thinner fillets a few minutes before the suggested time, since they cook faster.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
