Tunisian Fish with Charmoula Sauce
Baked white fish (like cod or sea bass) topped with a vibrant and flavorful Tunisian charmoula sauce. Dairy-free and nut-free.
Ingredients
- about 680 g White fish fillets
- 1 batch Charmoula sauce
- 2 tablespoons Olive oil
- 4 Lemon wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Place fish fillets on a baking sheet lined with parchment paper.
- 3Drizzle with olive oil and season with salt and pepper.
- 4Spread charmoula sauce evenly over the fish fillets.
- 5Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 6Serve hot with lemon wedges and a side of couscous (verify the couscous is dairy and nut free).
Substitutions
Charmoula Sauce - See separate recipe → Make your own charmoula sauce using recipe below
Ensure no dairy or nuts are in prepared charmoula.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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