Tunisian Baked Fish with Chermoula and Mint

About This Recipe

Chermoula, a vibrant marinade found across Tunisia, Morocco and Algeria, typically built from garlic, cumin, coriander and citrus, gets a fresh mint twist here, giving this baked fish a brighter, more herbaceous character than the more common cilantro-forward version. A whole fish is scored and coated generously in the chermoula before baking, letting the marinade's garlic and spice work directly into the flesh rather than sitting only on the surface. The technique that matters most is marinating the fish for at least 30 minutes before baking, giving the chermoula's flavors real time to penetrate through the scored cuts, since a quick coating right before cooking doesn't have the same depth of flavor. A hot oven and careful timing keep the delicate fish from drying out — checking a few minutes early is worthwhile since even a short period of overcooking noticeably dries out the flesh. Served with crusty bread and a simple tomato salad, this dish reflects Tunisia's coastal fish cookery tradition, where bold marinades built from pantry spices and fresh herbs turn simply prepared fish into something genuinely vibrant.

Ingredients

Serves 4

• 1whole white fish(such as sea bream, 1kg, cleaned)
• 6 clovesgarlic(minced)
• 1.5 tspground cumin
• 1 tspsweet paprika
• 0.33 cupfresh mint(chopped)
• 0.25 cupfresh cilantro(chopped)
• 1lemon(juiced)
• 0.33 cupolive oil
• 1.5 tspfine sea salt
• 0.25 tspcayenne pepper

Instructions

1. 1

   Make the chermoula

   Combine garlic, cumin, paprika, mint, cilantro, lemon juice, olive oil, salt and cayenne into a chunky paste.

2. 2

   Score and marinate the fish

   Score the fish 3-4 times on each side. Rub the chermoula generously over and into the slashes.

   Marinate for at least 30 minutes so the flavors have time to penetrate through the scored cuts.

3. 3

   Marinate

   Cover and refrigerate for at least 30 minutes, or up to 2 hours.

4. 4

   Bake

   Place on a lined tray and bake at 200°C (400°F) for 22-25 minutes until the flesh flakes easily near the thickest part.

5. 5

   Serve

   Serve whole with crusty bread and a simple tomato salad.

Variations

• •

  Use snapper or branzino if sea bream isn't available.

• •

  Add preserved lemon to the chermoula for extra brightness.

• •

  Grill the fish instead of baking for a smokier flavor.

Storage

Best eaten fresh. Refrigerate leftovers up to 1 day and eat cold, since reheating tends to dry out the delicate fish further.

Frequently Asked Questions