Onion and garlic with cumin, paprika, turmeric, juice of one lemon and a tiny bit of salt in a small baking bowl form and stir through. Then add the olive oil in a slow stream.
Chop the parsley and coriander and stir in. Season the chermoula if necessary with salt and the rest of the spices used.
Recipe ideas:
Zucchetti with Chermoula Slice zucchetti lengthwise, coat with the spice paste and bake in the oven. They taste good both lukewarm and cooled.
Carrots or potatoes with chermoula Cut carrots or potatoes into slices or cubes and cook in salted water. Drain and add chermoula and a little water until the liquid has evaporated.
Fish with chermoula Whole fish such as mackerel, gilthead, etc. Make cross incisions on both sides of the skin and place on a platter. Spread chermoula evenly in the incisions and belly cavities of the fish. Add tomatoes cut into thick slices, season with salt and pepper, sprinkle with onion rings and bake the dish in the oven heated to 200 degrees.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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