so much to sea

Monkfish with chermoula

Chermoula is a Moroccan spice and herb mixture which needs to be tasted to be believed. It is ideal for use with a robust fish which can take the depth of the flavours. I have made it with fresh tuna and also here with monkfish. Ideally, prepare in advance and marinade for several hours so that the flavours can develop.

Ingredients for the chermoula:

  • 3 tbsp sunflower oil
  • Large bunch fresh coriander – roughly chopped
  • 4 cloves garlic, crushed and finely chopped
  • ½ tsp chilli powder
  • 1 level tbsp paprika
  • 1 level tbsp ground cumin
  • ½ tsp salt
  • 2 cm piece of fresh ginger peeled and grated
  • Rind and juice of 2 lemons


  • Mix all ingredients together in a bowl or shake together in a large jam jar with a lid
  • Slice monkfish tails diagonally and lay in an ovenproof dish
  • Pour over the chermoula and allow to marinade (about 1 – 4 hours would be ideal, if possible).
  • When ready to cook, preheat the oven to 180°C and bake for about 20 minutes