Chermoula Fish Skewers

Chermoula Fish Skewers


ALLERGENS* Crustacean free Soya free Egg free Gluten free Lupin free Milk free Nut free Mustard free Peanut free Sulphite free Mollusc free Sesame free




  •     1 small packet of coriander, roughly chopped
  •     1 small packet of flat leaf parsley, roughly chopped
  •     ½ lemon, juiced
  •     4 garlic cloves, crushed
  •     2 green chillies, deseeded and chopped
  •     20g preserved lemon, roughly chopped
  •     1 tsp smoked paprika
  •     2 tsp cumin seeds, toasted
  •     3 tbsp olive oil
  •     4 chunky white fish fillets, skinless (Pangasius, Cod or Haddock would work well)
  •     8 wooden skewers, soaked in water for at least an hour
  •     1 lemon




  1.     Combine all the ingredients, apart from the fish, in a pestle and mortar or food processor and blend to a paste, to make the chermoula.
  2.     Spread the chermoula over the fish fillets and set aside to marinate in the fridge for 30 minutes to 2 hours.
  3.     Preheat the oven to 190°C. Skewer each fish fillet on to two skewers. Place on to a tray and cook under a grill for approx. 4-5 minutes, or until cooked through.

Serving suggestion: serve with tabbouleh salad and a wedge of lemon.