Chermoula seabream

4 servings Prep: 15 mins, Cooking: 1 hr

Whole bake seabream for Ramadan celebrations.

By Independent Contributor May 11 2021
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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.



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