Red roman with chermoula marinade

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 18
Servings 4
Time 15 minutes plus 2 ho

Ingredients

  • 2
    kg
    whole red roman, scaled and cleaned
  • 2
    green peppers, julienned
  • bunch spring onions, shredded lengthways
  • 1
    red chilli, deveined, deseeded and sliced
  • handful of peanuts
  • MARINADE
  • 1
    onion, finely chopped
  • 4
    garlic cloves, pressed
  • 90
    ml
    parsley, chopped
  • 90
    ml
    fresh coriander, chopped
  • 5
    ml
    ground coriander
  • 2
    ml
    ground cinnamon
  • 5
    ml
    ground cumin
  • 5
    ml
    paprika
  • 5
    ml
    ginger
  • pinch turmeric
  • 1
    lemon, rind ad juice
  • 90
    ml
    olive oil
 

Method

30 minutes
 
Wash and dry the fish. Slash three slits on both sides of the fish. MARINADE: Process or mix onion, garlic and herbs. Add dry ingredients and stir. Combine with lemon rind, 30 ml juice and olive oil. Season to taste. Place fish in a dish. Pour over marinade and rub inside and out thoroughly. Leave to marinate for two hours or overnight, turning fish from time to time. Transfer to a baking dish and cook in preheated 180 °C oven for 30-40 minutes, depending on thickness of the fish. To test, gently part flesh at thickest point with a knife to see if flesh is white to the bone. Transfer to a serving dish. Spoon over any remaining sauce and scatter with fresh vegetables and peanuts. Serve with couscous and salad.
 

Read more on: fish/seafood  |  bake
 

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