Chermoula Fish

Serves 4

| Prep Time: 10 mins

| Cook Time: 20 mins

| Total Time: 30 mins

You may need: Dried Garlic Powder

Discover The Recipe

Chermoula is a sauce so tasty, pretty much all of the North African countries claim it as their own. An herbaceous blast of flavor that is traditionally paired with grilled fish as a marinade or a tapenade (or both), Chermoula's bright flavor and acidity lends itself equally well to chicken, lamb or or roasted vegetables like squash and cauliflower. If you don't eat fish, fear not!One of our premises at Piquant Post is that you don't need hours of cooking to create the best tasting dishes. This recipe is no exception. Ask your supermarket fish counter to recommend a fresh, white fish like halibut, cod, sea bass, or tilapia. If you need to use frozen fish filets, Chermoula will still make them taste great.


  • 4 six ounce halibut steaks (or fish of choice)

  • Handful (1 cup) of flat-leaf parsley, finely chopped

  • Handful (1 cup) of cilantro, finely chopped

  • 3 cloves of garlic, minced

  • 1 lemon, squeezed (2-3 tbsp of juice)

  • 1/2 jalapeño, seeded then diced (optional)

  • 1/4 cup of olive oil + oil for drizzling

  • 2 tbsp Piquant Post Chermoula Spice Blend

  • 1 tsp salt (optional) for sauce

  • Salt & pepper to taste for fish (optional)


If the fish filets have skin on them, bake with the skin side down.

Save a lot of prep time by making Chermoula in a food processor or blender. Puree the herbs, spices, lemon juice, garlic, olive oil, and any other fresh ingredients except the fish until the paste is textured and and the herbs are blended into the paste. Use a spatula to periodically scrape the sides between pulses to ensure good consistency.

Safety Tip: if you're going to bake the fish using a glass casserole dish, never put the hot dish on a wet countertop. There is a high risk of it shattering.

Pro tip: line your baking dish (or sheet) with foil to make cleanup a snap.


Using a spoon, slather Chermoula sauce on one side of each piece of fish to coat. Reserve a little paste as a table condiment after the fish is cooked. Refrigerate any leftover sauce for future use.

Alternatives & Substitutions

  • Chermoula is so good, you'll wonder where its been all your life! Spoon it on toast, roasted veggies, meat, or fish. 

  • If you don't eat fish, try Chermoula sauce on a pan-seared skirt or flank steak. Substitute our Chermoula sauce for Chimichurri in the linked recipe.

  • For our vegetarian friends, Chermoula will pair well with just about any roasted vegetables. Try eggplant, squash, cauliflower, and / or chickpeas. Chermoula also makes a great salad dressing.

  • Don't forget to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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