Cooking with:

Chermoula

Chermoula is used throughout Northern Africa on fish and seafood but also with meat dishes. It can be used as a marinade or sprinkled on freshly cooked seafood or fish. Try these delicious and quick meal ideas:

Prawns

1. Mix prawns and Chermoula in a bowl
2. Cover and marinade in the fridge for 30 minutes
3. Place prawns in a single layer in a roasting dish, drizzle with olive oil
4. Bake for 10 minutes at 220°C

Hoki

1. Sauté a small white onion in olive oil
2. Add hoki fillets, cherry tomatoes and green olives
3. Sprinkle with Chermoula and sliced lemon
4. Cook slowly with the lid on for 10 minutes (or until fish flakes when tested with a fork)
5. Serve with fresh corriander

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