Baked Fish with Charmoula
A flaky white fish baked with a vibrant and flavorful charmoula marinade, a classic North African spice blend.
Ingredients
- about 680 g White Fish Fillets (Cod, Halibut)
- 1/2 cup Fresh Cilantro
- 1/2 cup Fresh Parsley
- 4 cloves Garlic
- 2 tbsp Lemon Juice
- 4 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Ginger
- 1/4 tsp Chili Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a food processor, combine the 1/2 cup fresh cilantro, 1/2 cup fresh parsley, 4 cloves garlic, 2 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon ginger, 1/4 teaspoon chili powder, 1 teaspoon salt, and 0.5 teaspoon black pepper. Process these ingredients until they form a smooth paste.
- 3Place the about 680 g white fish fillets into a baking dish. Spread the charmoula paste evenly over the top of each fish fillet.
- 4Bake the fish in the preheated oven for 15-20 minutes. The fish is done when it is opaque and flakes easily when gently pressed with a fork. For precise cooking, aim for an internal temperature of 63°C.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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