Name: Chermoula seabream
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g whole seabream cleaned and butterflied (boneless); 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; 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; 300 g canned tomatoes; pinch sugar; olive oil; 2 tbsp fresh parsley chopped; 2 tbsp fresh coriander chopped

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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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Method:

Soak the noodles in hot water to rehydrate them and drain. Cut with scissors.

Prepare the chermoula by combining all the ingredients. And transfer to a pan and cook until liquids have evaporated.

In a large skillet, pour in a little of the chermoula sauce, stir in the vegetables, shrimps, squid and olives with olive oil for 2 minutes. Add the noodles, stir and remove from the heat once completely dry.

Brush the fish cavity with the chermoula sauce.

In a baking dish, put the fish and stuff it with the noodles and vegetables and seafood.

Brush the fish and bake it in a preheated oven (170C) for 25 to 30 min.

Make the tomato sauce: in sauce pan, heat the olive oil with garlic, tomaotes and the rest of the ingredients. Cover and let it reduce.

Serve the fish with the tomato sauce on the side, olives and charred lemon.

Reprinted with permission from Chef Hanane from Jumeirah Al Qasr hotel in Dubai.