Moroccan Chermoula Fish
Author: Laura Henry-Zoubir
Ingredients
- Chermoula Fish1.5 lb skinless cod, haddock, halibut or striped bass, cut into four 6-oz portions
- 1 recipe Chermoula Marinade (recipe below)
- 2 lb Yukon gold potatoes, par-cooked (substitute: sweet potatoes)
- 2 vine-ripened tomatoes, each cored and sliced into 4 slices
- 1 red bell pepper, cored and cut into julienne strips
- 1 large zucchini, sliced in ¼” slices
- 1 white onion, sliced ¼” thick
- 1 cup mixed olives, pitted
- 1 lemon, sliced into 12 thin circles
- aluminum foil, 2 layers for each packet
Instructions
- Prep all ingredients to assemble the dish: Marinate the fish in the Chermoula Marinade, coating all sides of the portions. Set aside in the refrigerator until you are ready to assemble packets. Have the potatoes cooked and cooled. Slice all the vegetables and have everything ready on a tray for assembly time.
- Tear 8 pieces of aluminum foil approximately 12” long. Double stack them so you have 4 foil plates ready to fill. I double the aluminum so the pack will be more sturdy for the grill and you don’t have to worry about piercing through a layer and losing all the yummy sauce!
- Start by layering the potatoes and follow with a few onion slices, zucchini, tomatoes, red peppers and olives. Place a piece of fish on top in each foil pack. Top the fish with 3 lemon slices, salt and pepper.
- Wrap each bundle up by bringing the sides together and crimping them together. The goal is to make sure the juice doesn’t run out when cooking. I prefer to cook these on the grill or you can bake them in the oven at 375 degrees until the fish is cooked (30-40 minutes).