Hake in Chermoula Marinade is a traditional Moroccan recipe for a dish of grilled or barbecued hake in a chermoula sauce. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Hake in Chermoula Marinade.
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Ingredients:
900g hake (or firm white fish), filleted
300ml Chermoula
Method:
Marinate the fish in the chermoula for at least an hour (but preferably over night in the fridge). Remove the fillets from the marinade and place under the grill or on a barbecue, continually basting it with the marinade whilst it cooks.
Cook the fillets for 2–3 minutes a side, turning carefully once.
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