Moroccan Chermoula Marinade (Print)

Zesty North African blend with cilantro, lemon, garlic, and spices to enhance fish flavor.

# What You Need:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# Steps:

01 - In a medium bowl, mix the finely chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Add the lemon zest and freshly squeezed lemon juice to the herb mixture.
03 - Sprinkle in ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper.
04 - Stir in extra-virgin olive oil and sea salt until the mixture forms a thick, aromatic paste.
05 - Taste the marinade and modify salt or lemon juice as preferred.
06 - Use immediately to generously coat fish fillets or whole fish, cover, and refrigerate between 30 minutes to 2 hours before cooking.

# Top Tips:

01 -
  • It comes together in under 10 minutes but tastes like you've been cooking all day.
  • The herbaceous brightness cuts through rich fish without needing cream or butter.
  • One batch transforms fish, chicken, or even roasted vegetables—it's the opposite of a one-trick ingredient.
02 -
  • Don't marinate longer than 2 hours or the acid in the lemon will begin to cook and break down the delicate fish flesh, changing the texture you're trying to preserve.
  • If you have a food processor, blend the herbs and garlic into a smoother paste—it clings better to fish and distributes more evenly than hand-chopped versions.
03 -
  • Make a double or triple batch and freeze it in ice cube trays—you'll have instant marinades ready whenever inspiration strikes, and the flavors actually deepen slightly as it sits.
  • If you love this marinade, keep cilantro, lemon, and good olive oil stocked at all times; they're the foundation of so many quick weeknight dinners that taste far better than their simplicity suggests.
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