Instructions: In a bowl, mix spices together (grinding them if they are not powdery).

Add remaining ingredients except fish and oil.

Slowly dribble in oil, a little at a time, stirring constantly (as if for making mayonnaise).

Add more oil until all has been incorporated.

Rub fish with half the mixture and allow to marinate for an hour (at least).

Pan fry fish fillets preferably in a non-stick pan.

Even in other frying pans the oil in the chermoula should prevent fish from sticking.

Once cooked serve fish topped with a little more chermoula.

I prefer to serve this dish with couscous made up according to instructions on the packet.

Leftover potential: Chermoula keeps for several days in the refrigerator.

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