Pan-cooking with the famous marinade is the simplest and quickest way of preparing a Moroccan-style fish dish.

　　

Ingredients

serves 4

　　1/2 cup chopped cilantro

　　4 cloves garlic, crushed

　　1/2–1 teaspoon cumin

　　1 teaspoon paprika

　　1/4–1/2 teaspoon ground chili pepper (optional)

　　6 tablespoons extra-virgin olive oil

　　Juice of 1 lemon or 3 tablespoons wine vinegar

　　2 pounds fish fillets such as turbot, hake, or cod—skin on

　　

Step 1

For the chermoula, blend everything except the fish together in the food processor. Marinate the fish in half the quantity of sauce for 1/2 hour—setting aside the rest.

　　

Step 2

Put the fish in a large nonstick skillet filmed with oil over medium heat, skin side down, and cook, turning them over once, for 3–8 minutes, or until the fish flakes but is still a little underdone. If the fillets are thin, do not turn them over—they will cook through to the top.

　　

Step 3

Serve with the remaining sauce poured over.

　　

Variation

Step 4

For another chermoula (every town, every family, has its own special combination) mix: 1/2 cup chopped cilantro; 1/2 cup chopped flat-leaf parsley; 3 large garlic cloves, crushed; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 1/2 teaspoons paprika; 1 good pinch of ground chili pepper; juice of 1 lemon or 4 tablespoons wine vinegar; and 2/3 cup extra-virgin olive or other oil.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf