1-1/2 to 2 lb firm white fish fillets, such as halibut, mahi mahi, striped bass
Salt and freshly-ground pepper
2 – 3 Tbsp Chermoula Blend
1/4 Cup Single-Varietal Olive Oil
1 Tbsp freshly-squeezed lemon juice
Additional lemon juice and wedges or olive oil to taste
Fresh cilantro and/or flat-leafed parsley
Season the fish with salt and pepper. Make the chermoula sauce by whisking together the Chermoula spice blend, the olive oil, and the lemon juice.
Spray a baking dish with non-stick spray, and combine the fish fillets with half the chermoula, tossing to thoroughly coat. (If you prefer a thicker “paste”-like chermoula, use less olive oil and lemon juice, and spread chermoula on top and bottom of the fish fillets).
Cover baking dish and refrigerate for 15 – 30 min while broiler (or grill) heats up. Oh, and now is a good time to preheat the broiler.
Arrange the fish in a single layer in the baking dish. Cook seasoned fish under the broiler, as close to the heat source as possible (2-3″); broil 5 minutes (you should broil 4 – 5 min per 1/2 inch of thickness). Fish is done when it is opaque and can be flaked with a fork.
Remove baking dish from oven, and carefully transfer fillets to a serving platter. Be sure to use the remaining juices from the pan, pouring them over the fish fillets. Garnish with cilantro and/or parsley leaves.
Serve immediately, with the rest of the chermoula and lemon wedges at the table.
Make ahead: The chermoula sauce/paste can be made up to two days ahead and refrigerated (any earlier than that, its color will fade – although it will still be tasty).
Serving suggestion: this dish goes well with a plain couscous or simple rice pilaf, alongside grilled sliced summer squash/zucchini, bell peppers and onions.