Moroccan Chermoula Marinade (Printable)

Bright North African mix with cilantro, lemon, garlic, and spices for a flavorful fish infusion.

# What You'll Need:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# How-To Steps:

01 - In a medium bowl, mix together the cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the lemon zest and juice into the herb mixture.
03 - Sprinkle in the ground cumin, paprika, coriander, cayenne pepper, and black pepper, blending well.
04 - Pour in the extra-virgin olive oil and add the sea salt.
05 - Stir until the marinade forms a thick and fragrant paste.
06 - Taste and adjust salt or lemon as needed for balance.
07 - Coat fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Suggestions:

01 -
  • It takes 10 minutes to make but tastes like you've spent hours building layers of flavor.
  • One batch transforms fish, chicken, or vegetables into restaurant-quality dishes that make people ask for your secret.
  • The green paste is so visually stunning that guests think you're showing off, when really you're just following North African wisdom.
02 -
  • Chop your herbs by hand, not a food processor—the blades bruise them and release too many bitter compounds, whereas a knife keeps them bright and fresh.
  • Don't skip the lemon zest; juice alone gives you acid, but zest gives you the aromatic oils that make chermoula unforgettable.
  • Let the marinade sit for at least 15 minutes before using it so the spices hydrate and bloom; these 15 minutes are the difference between good and transcendent.
03 -
  • Make a double batch and freeze half in ice cube trays—pop out a cube whenever you need to elevate a simple fish fillet, and you'll look like a composed home cook even on chaotic weeknights.
  • If you can't find flat-leaf parsley, regular curly parsley works, but the flavor will be slightly more delicate, so taste and adjust your salt accordingly.
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