Moroccan Fish with Chermoula

Ingredients

• about 680 g White fish fillets
• 0.5 cup Chermoula sauce
• 1 tbsp Olive oil
• 1 medium Lemon
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the about 680 g of white fish fillets into a baking dish.
3. 3Drizzle the 1 tbsp of olive oil over the fish fillets. Cut the 1 medium lemon in half and squeeze the juice from one half over the fish, reserving the other half for later.
4. 4Spread the 0.5 cup of chermoula sauce evenly over the fish fillets.
5. 5Sprinkle the 0.5 tsp of salt and 0.25 tsp of black pepper over the chermoula sauce.
6. 6Bake for 15 to 20 minutes. The fish is done when it is opaque and flakes easily when gently pressed with a fork, or when an instant-read thermometer registers 63°C in the thickest part.
7. 7Garnish the baked fish with the 0.25 cup of cilantro before serving. Serve with the remaining lemon half cut into wedges for squeezing.

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