Roast Trevally In Chermoula Sauce

Roast Trevally in Chermoula Sauce

Serves 2

Chermoula is a Moroccan mix of coriander, spices and olive oil. It really brings out the flavour.  Serve with couscous tossed in extra virgin olive oil or garlic butter or with good bread.


  • One whole King George trevally around 700g
  • 1 large handful fresh coriander leaves
  • 3 cloves of garlic peeled and crushed
  • 1 heaped tsp cumin, toasted briefly in a dry frying pan then ground
  • 1 heaped tsp sweet paprika (ideally smoked)
  • ½ tsp chilli powder
  • a pinch of sea salt
  • 1 pinch saffron soaked inwarm water for a few mins
  • 5 tbsp extra virgin olive oil
  • 2 tbsp lemon juice


  1. Whizz all the ingredients except the fish in a food processor to form a rough paste.
  2. Slash the fish three times on each side to allow it to cook evenly then place in an oiled ovenproof dish.
  3. Pour the mixture over and inside the fish and leave to marinate for at least 30 minutes but preferably up to 2 hours.
  4. When you are ready to start cooking, preheat oven to 190C/375F/gas mark 5.
  5. Bake for around 30 minutes or until the fish flakes easily. This would also work well with gilt-head bream or red snapper fillets.