SEABASS A LA CHERMOULA ACCOMPAGNIED BY GRILLED MARINATED VEGETABLES

Ingredients:claude-recipe

1 SEA BASS (Weight 1kg)

Vegetables :  One courgette, One aubergine, 2 white onions, 1 red pepper, 1 green pepper

CHERMOULA : 1 bouquet of coriander, 1 bouquet of parsley, 2 soup spoons of cumin, 2 soup spoons of ground ginger, 3 garlic cloves, the juice of half a lemon, salt, pepper, 2 pinches of chilli, 10 soup spoons of olive oil.

Preparation:

Open the fish like a wallet keeping the bonesclaude-fish-recette

Prepare the chermoula by mixing all the ingredients

Wash the vegetables and then dice, A slice of 1 cm is ideal for the courgettes and aubergines

Add to the vegetables a couple of spoonfuls of the chermoula and mix well. Marinate for several hours.

Spread the remaining Chermoula on the interior of the fish and then place the fish, still opened on an oven proof dish.

Put the vegetables on an oven proof dish coated in olive oil, let cook for an hour and fifteen minutes on 200 degrees.

Cook the fish at 200 degrees for 15 minutes

Check the cooking by pulling away the bone.

Serve the fish accompanied by the vegetables

 

Claudia’s Kitchen

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