Name: Red roman with chermoula marinade
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg red roman scaled, whole; 2.00 green pepper julienned; spring onions shredded; 1.00 red chilli deseeded, thinly sliced; peanuts; 1.00 onion finely chopped; 4.00 garlic cloves, pressed; 90.00 ml fresh parsley chopped; 90.00 ml fresh coriander chopped; 5.00 ml coriander ground; 2.00 ml cinnamon ground; 5.00 ml cumin ground; 5.00 ml paprika; 5.00 ml fresh ginger; turmeric ground, pinch; 1.00 lemon zest and juice; 90.00 ml fresh chillies 573

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Ingredients (17)

2.00 kg	red roman — scaled, whole
2.00	green pepper — julienned
	spring onions — shredded
1.00	red chilli — deseeded, thinly sliced
	peanuts

MARINADE

1.00	onion — finely chopped
4.00	garlic — cloves, pressed
90.00 ml	fresh parsley — chopped
90.00 ml	fresh coriander — chopped
5.00 ml	coriander — ground
2.00 ml	cinnamon — ground
5.00 ml	cumin — ground
5.00 ml	paprika
5.00 ml	fresh ginger
	turmeric — ground, pinch
1.00	lemon — zest and juice
90.00 ml	fresh chillies — 573

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Method:

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.