Chermoula is a marinade and relish commonly used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it’s commonly used with other meats, especially chicken, or vegetables. In my opinion, it’s fantastic, and I’m actually surprised that it’s not as common as pesto.

Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs. For this recipe, I tried a variety of options, and ultimately decided on this recipe as my go-to chermoula sauce recipe.

Chermoula Sauce Recipe

1/2 cup extra virgin olive oil
6 cloves garlic
Handful fresh bay leaves
Handful fresh cilantro
Handful fresh mint leaves
Zest of one lemon
Juice of one lemon
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
Salt and pepper to taste, about 1/2 teaspoon each

Chermoula Sauce Directions

In small skillet, roast cumin & coriander at low heat until aromatic, about 3-5 minutes, stirring occasionally
Place oil, lemon zest and juice, and roasted cumin & coriander and blend until seeds are broken down and mixture is homogenous
Add garlic, cilantro, mint & bay leaves and pulse until leaves are broken into small bits but mixture is chunky
Add salt and pepper to taste, stir to combine
Set aside

Sweet Potatoes or Yams recipe

3 sweet potatoes, skinned, quartered, sliced in 1/4 inch slices
1/3 cup olive oil
1 tablespoon Better Than Bouillon Organic Vegetable Base

Directions

In small pan combine sweet potatoes, oil and vegetable base, add water about 1/2 the way to covering the sweet potatoes, cover, and bring to boil. Leave covered and boil for 10 minutes, then remove cover to boil off the water. Keep an eye on it so it doesn’t burn. Turn heat off when water is gone and mash the potatoes.

Sea Bass Recipe

Remove skin, if any. Lightly coat with extra virgin olive oil, then lightly salt and pepper both sides. Heat pan with ridges, or sauté pan, to medium heat, place fish in pan, and cook till lightly brown on both sides, about 3-5 minutes per side.

Assemble

Place about 1 cup sweet potato mash on plate, smear to about the size of a piece of sea bass, place sea bass on top, and spoon chermoula sauce over.

Serve with multicolor steamed veggies, like broccoli, cauliflower & carrots, or sautéed veggies, such as yellow zucchini, or mixed green salad.

Enjoy!

We have this about once every 2 months or so, it’s always a hit, and our guests love it.