Fresh Fish Charmoula Recipe

Prep herbs and aromatics

Rinse the parsley, cilantro and mint well to remove grit. Shake off excess water and roughly chop the larger stems so they fit easily into a food processor or blender.

Combine ingredients

In a food processor, add the chopped herbs, garlic cloves, ground cumin, paprika, ground coriander, chili flakes, salt, black pepper and lemon zest (if using). Pulse several times to begin breaking down the herbs and garlic.

Emulsify

With the processor running, stream in the lemon juice followed by the olive oil until the mixture forms a coarse, bright-green paste. Taste and adjust seasoning with more salt, pepper or lemon as needed. The charmoula should be zesty, herb-forward and slightly loose so it will coat the fish.

If you prefer a smoother charmoula, continue processing until desired texture. Transfer the charmoula to a bowl. Reserve about 1/2 cup for serving and use the remainder for marinating the fish.

Season fish

Pat the fish fillets dry with paper towels. Sprinkle both sides with the 1 tsp salt and 1/2 tsp black pepper listed under Fresh Fish.

Marinate

Place the fillets in a shallow dish or large resealable bag. Spoon or spread roughly 3/4 of the prepared charmoula over the fish so each fillet is evenly coated. Reserve about 1/2 cup of charmoula for serving. Let the fish marinate at room temperature for 15–20 minutes, or refrigerate for up to 1 hour for a more pronounced flavor. If marinating cold, bring to room temperature for 15 minutes before cooking.

Pan-searing (preferred)

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons oil and heat until shimmering but not smoking. Remove excess charmoula from the surface of the fillets (so it doesn't burn); leave a thin coating. Place fish in the pan, skin-side down if applicable. Cook without moving for 3–4 minutes until the skin is crisp and the edges turn opaque. Flip carefully and cook 2–4 minutes more until the fish is cooked through (internal temperature ~60°C/140°F) and flakes easily. Cooking time will vary by thickness (roughly 8–12 minutes total for 1-inch-thick fillets).

Broiling or roasting (alternative)

Preheat the broiler or oven to 220°C (425°F). Place marinated fillets on a lightly oiled baking sheet. For broiling, cook 4–6 minutes per side depending on thickness, watching closely so the charmoula does not burn. For roasting, bake 8–12 minutes until cooked through.

Rest

Transfer cooked fish to a warm plate and let rest 2–3 minutes. This helps redistribute juices and keeps the fish moist.

Place each fillet on plates and spoon the reserved 1/2 cup of charmoula over or beside the fish. Serve with lemon wedges and optional crumbled feta or labneh and warm flatbread or rice. Garnish with extra chopped herbs or a drizzle of olive oil if desired.

Leftover charmoula keeps in a sealed container in the refrigerator for up to 3 days; bring to room temperature and stir before serving.