Cod with chermoula sauce

Opskrift: Chermoula-marineret torsk

You can prepare this dish on Grill 17, Forno or our Forno Gas grill.

Chermoula is a Moroccan herb salsa that fits perfectly to fish and shellfish dishes. You marinade the fish for half an hour, grill it or fry it, and then you serve it along with some extra chermoula sauce and a spoonful of harissa.

Chermoula

  • 1 bundle of flat leaf parsley
  • 1 bundle of coriander
  • 1 finely grated clove of garlic
  • 2 tsp whole cumin seeds, crushed in a mortar
  • 1 tbsp paprika
  • Juice from one lemon
  • 5-6 tbsp olive oil
  • Salt and pepper

Pour all ingredients, apart from the oil, into a food processor. Blend the ingredients and add oil until the mixture turns into a pesto-like texture. Season to taste with salt and pepper.

Harissa

  • 250 g (8 oz) chilli
  • 1 red pepper, grilled, without skin and seeds
  • 1 clove of garlic
  • 1 tbsp smoked paprika (sweet)
  • 1 tbsp sherry vinegar
  • 1½ tsp cumin (whole seeds)
  • 1 tsp caraway (whole seeds)
  • Juice from half a lemon
  • 4-5 tbsp olive oil
  • Salt and pepper

Crush the herbs in a mortar and pour all the ingredients into a food processor. Blend the ingredients into a smooth texture and season to taste with salt and pepper.

Couscous

  • 200 g (0.5 lbs) couscous
  • 1 handful of flat leaf parsley, finely chopped
  • 1 handful of mint, finely chopped
  • Juice from half a lemon
  • Olive oil
  • Salt and pepper

Pour the couscous into a dish and add boiling water so that the couscous is just covered. Pour 2-3 tbsp olive oil onto the couscous and cover the dish with cling film. Leave the couscous on the side for 10-15 minutes.

Remove the cling film and rake through the couscous with a fork to break up the grains.

Add herbs and lemon juice, and season to taste with salt and pepper.

The fish

  • 800 g (1.8 lbs) white fish without skin
  • Salt and pepper

Place plenty of firewood in your Forno to heat up your oven properly.

Divide the fish into 4 portions and marinate them in chermoula for 20-30 minutes.

Bake the fish for 8-10 minutes and then serve it with couscous, some extra chermoula and a spoonful of harissa.

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