Greim Gasta - Fish

Articles19/10/2011

Moroccan-style grilled whole fish with chermoula and couscous

Ingredients

1 whole fish, gutted, such as sea bream
Bay leaves
Salt, pepper
1 large bouquet of coriander
Few tsps garlic
1 large red pepper, seeded and roughly chopped
1 finely chopped small red chilli
1 tsp cinnamon
3 tsps cuimin
1 tsp ginger
1 packet of couscous
Water
1 teaspoon of chopped red chilli
1 tbsps of cumin
2 tbsps of fresh lemon juice
Olive oil

Method

First rub the fish all over with olive oil, salt and pepper: do this inside too, and place bay leaves inside. Place under the grill for 4-5 minutes each side.
To make the Chermoula start with the coriander add a few teaspoons of garlic, the diced red pepper, red chilli, cinnamon, cuimin, ginger, a generous dash of lemon juice & extra virgin olive oil & blend together.
Moisten the couscous with water, allow to inflate, then warm in a pan over a low heat. When the water is fully absorbed, place in an oven for a few minutes to complete the cooking. Season with fresh coriander, salt, cinnamon and a few knobs of butter or olive oil.
When fish is ready, serve at once with the chermoula over and around it and the couscous on the side.