Chermoula seabream
4 servings
Prep: 15 mins,
Cooking: 1 hr
Whole bake seabream for Ramadan celebrations.
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Ingredients (40)
500 g | whole seabream — cleaned and butterflied (boneless) |
For the Chermoula sauce
4 | garlic cloves — minced |
2 tbsp | fresh parsley — chopped |
2 tbsp | fresh coriander — chopped |
2 tbsp | tomato paste |
2 tsp | fish sauce |
1/2 to 1 | preserved lemon — chopped |
2 tbsp | fresh lemon juice |
1 | red capsicum — seeded and quartered |
1/2 tsp | ginger paste |
1 tsp | ground cumin |
1 tsp | ground coriander |
2 tsp | sweet paprika |
salt and black pepper — to taste | |
1/2 tsp | oregano |
olive oil |
For the stuffing
1 packet | glass noodles |
100 g | carrots — julienned |
1 | red pepper — julienned |
2 - 3 tbsp | chermoula sauce |
olive oil | |
100 g | shrimps — cut into pieces |
150 g | squid — cleaned and cut into small pieces (pre-soaked in water with bicarbonate soda and washed) |
1/2 cup | green olives — pitted and sliced |
1/2 cup | mushrooms — finely chopped |
Tomato sauce for garnish
300 g | canned tomatoes |
pinch | sugar |
olive oil | |
2 tbsp | fresh parsley — chopped |
2 tbsp | fresh coriander — chopped |
1 | garlic clove — crushed |
1 tbsp | tomato paste |
salt and black pepper — to taste | |
1 tsp | ground cumin |
1 tsp | sweet paprika |
pinch | dried oregano |
To garnish
cherry tomatoes — sauted in olive oil and chopped parlsey | |
100 g | Kalamata olives |
olive oil | |
1/2 | lemon — charred |
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