Moroccan · intermediate
Moroccan Chermoula Braised Sea Bass Fillets With Tomatoes And Green Olives
Tender sea bass fillets gently simmered in a zesty herb chermoula sauce with crushed tomatoes and briny green olives.
- PREP TIME
- 20 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, whisk together chopped cilantro, minced garlic, paprika, cumin, lemon juice, olive oil, and half a teaspoon of salt for the chermoula.
- 02
Coat sea bass fillets evenly with half of the prepared chermoula marinade and let stand for 10 minutes.
- 03
Heat a wide skillet over medium heat and pour in crushed tomatoes along with the remaining half of the chermoula.
- 04
Bring tomato sauce to a gentle simmer for 5 minutes until fragrant and slightly reduced.
- 05
Nestle marinated sea bass fillets and halved green olives into the simmering tomato sauce.
- 06
Cover skillet tightly, lower heat to medium-low, and steam-braise for 8 to 10 minutes until fish flakes easily with a fork.
- 07
Remove from heat and serve immediately garnished with extra fresh cilantro leaves.
A LITTLE KITCHEN KNOW-HOW
Chermoula Marinating
A North African technique combining fresh herbs, garlic, citrus, and spices to flavor and tenderize seafood prior to gentle poaching.
Notes from the kitchen
- Use firm white fish fillets like sea bass or cod so they retain structure during delicate braising.
- Rinse green olives in cold water before cooking to maintain a balanced salt profile.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
