Moroccan Spiced Fish with Chermoula

Step 1

In a food processor or by hand, combine the cilantro, minced garlic, cumin, lemon juice, olive oil, and paprika, and blend or mix into a thick, spoonable chermoula sauce.

Step 2

Pat the fish fillets dry and place them in a shallow dish, then spoon about half of the chermoula over them, turning to coat; let marinate for 15-20 minutes.

Step 3

Heat a large skillet over medium heat.

Step 4

Add the marinated fish fillets and cook for 3-4 minutes per side, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 5

Transfer the fish to plates and spoon the remaining chermoula sauce over the top before serving.