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Ingredients

• 3 plump garlic cloves
• 1 tsp salt
• 1 tsp ground cumin
• ½ tsp sweet 💶 paprika
• ½ tsp hot paprika
• 75g fresh coriander
• 25g flat-leaf parsley
• Juice of 1 lemon
• 1 preserved lemon (optional)
• 2 tbsp olive oil
• 4 white fish fillets, 💶 scaled and cleaned

Instructions

1. Make a paste with the garlic and salt in a mortar, then stir in the cumin and paprikas.
2. Finely 💶 chop the herbs and add them to the mortar, pounding them to a chunky paste.
3. Stir in the lemon juice and 💶 olive oil (or use a food processor).
4. If using the preserved lemon, chop it finely and stir it into the chermoula. 💶 Taste and adjust the seasoning if necessary.
5. Brush the fish with chermoula and marinate for at least one hour (up to 💶 eight hours if possible).
6. Grill the fish for two to four minutes on each side until cooked through.
7. Serve with the remaining 💶 chermoula and lemon wedges.