Fish with Chermoula Serving Size - 6 Prepared By - DnD Recipe Rating
			1/2 teaspoon coriander seeds 12 whole black peppercorns 1/4 teaspoon dried hot red pepper flakes a large pinch saffron threads, crumbled a large pinch saffron threads, crumbled 1/2 teaspoon coarse salt 1 teaspoon paprika 1 medium onion, minced (about 1 cup) 1/3 cup finely chopped fresh parsley leaves 2 tablespoons minced preserved lemon peel plus 2 tablespoons preserved lemon juice or fresh lemon juice to taste 2 tablespoons olive oil 2 tablespoons finely chopped fresh coriander 1 garlic clove, minced 6 skinless small tilopia fish fillets (about 1 3/4 pounds) 2 tablespoons unsalted butter 1/2 cup water 4 fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired
			Make chermoula: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients. Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour. Preheat oven to 350°F. In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper. While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes. Serve each fillet on a bed of fennel and garnish with fennel fronds.