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Chermoula Lionfish

The marine ecosystem where I live is severely threatened by the invasive lionfish. Eating the lionfish is one of the ways to help conservation efforts and I have been really excited to find a supplier and start cooking! You can read more about the impact of lionfish here . This Chermoula lionfish is a really simple and delicious way to enjoy lionfish or any fish! The chermoula is a North African sauce with lots of spices and perfect for this delicious white fish.

[ingredients title=”Ingredients”]

  • 1 lb lionfish, cleaned
  • 1/2 cup fresh parsley, finely chopped
  • 1 Tbsp fine thyme leaves
  • 1/4 cup fresh cilantro or chadon beni, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp paprika (I used smoked)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/3 cup olive oil
  • salt to taste
  • Onion and Sweet pepper slices for roasting


[directions title=”Directions”]

  1. Mix all ingredients to make chermoula (can pound them in mortar and pestle to release flavours, but not necessary)
  2. Cut diagonal slashes into fish and rub half of chermoula into fish, let marinate in fridge for 1-2 hours
  3. Preheat oven to 375F
  4. Rub slices of onion and sweet pepper lightly with a little chermoula and arrange with fish on baking tray.
  5. Bake for 15-20 minutes uncovered until fish is tender and flaky (or reaches an internal temp of 145F)
  6. Serve with reserved, Chermoula sauce.


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