Chermoula Fish Fillets

Make more than Chermoula Fish! This chameleon sauce can be used as a marinade, protein topper, dressing or grain infuser. Serve some up tonight!

Prep Time
20 min
Cook Time
20 min
40 min


  • 3 cloves garlic
  • 1 1/2 cups loosely packed fresh cilantro (leaves and tender stems)
  • 1 1/2 cups loosely packed fresh flat-leaf parsley (leaves and tender stems)
  • Zest and juice of 1 lemon, divided
  • 6 tbsp plain yogurt (: Avoid using reduced-fat yogurt in this recipe.)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/8 tsp ground cayenne pepper
  • 1/2 tsp sea salt, plus additional to taste
  • Olive oil cooking spray
  • 4 5-oz firm white fish fillets, such as halibut, mahi mahi or striped bass, about 3/4-inch thick
  • 1/2 tsp fresh ground black pepper


  1. Prepare chermoula: In a food processor, combine garlic, cilantro, parsley and lemon zest and process to finely chop. Add yogurt, lemon juice, oil, paprika, cumin and cayenne and process to incorporate. Add salt, to taste, and set aside.
  2. Mist a shallow baking dish or large foil-lined baking sheet with cooking spray. Spread about half of chermoula on both sides salt, and pepper. Arrange fish in baking dish or on sheet in a single layer and set aside at room temperature for 15 to 30 minutes.
  3. Arrange oven rack about 4 inches from heat source and preheat broiler to high.
  4. Broil fish until just cooked through, 5 to 7 minutes. Transfer to serving plates and drizzle with any cooking juices. Serve remaining chermoula on the side.

Nutrition Information

  • Serving Size 1 chermoula fish fillet with 2 1/2 tbsp sauce
  • Calories 192
  • Carbohydrate Content 6 g
  • Cholesterol Content 367 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 28 g
  • Saturated Fat Content 1 g
  • Sodium Content 0 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g