NZ Woman's Weekly
Moroccan Fish Fillets

Moroccan Fish Fillets

  • Meal Type

    Fish
  • Total time

    90 minutes
  • Servings

    3-4
  • Courses

    Dinner
  • Occasion

    Special occasion
  • 800g gurnard fillets,
  • skinned and boned
  • Salt and pepper
  • 1/3 cup onion, very finely diced
  • 1 clove garlic, crushed
  • 1/3 cup coriander, very finely chopped
  • 1/3 cup parsley, very finely chopped
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • Juice of 1 lemon
  • ½ cup olive oil
  • Pinch of cayenne pepper
  • 2 tsp cooking oil
  • 3 tbsp water
  • Lemon wedges to serve
1. Lightly dust the gurnard fillets with salt and pepper and place in a deep tray.
2. Mix the next nine ingredients together. Pour this marinade over the fillets and marinate for at least one hour.
3. Remove fish from the marinade. Coat the bottom of a pot with the cooking oil. Cook fish in the pot with 3 tablespoons of water on a low heat, covered, for a few minutes on each side. Serve with lemon wedges.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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