Recipe

Hosted By
Ellice & Monty

		Fish with Chermoula
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

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.