Moroccan Chermoula Marinade (Printable)

Zesty mix of fresh herbs, citrus, and spices creating a vibrant North African flavor boost.

# What You'll Need:

→ Fresh Herbs

01 - 1 cup fresh cilantro leaves, finely chopped
02 - ½ cup fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# Directions:

01 - In a medium mixing bowl, combine finely chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Incorporate lemon zest and juice into the herb mixture.
03 - Add ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper to the bowl.
04 - Pour in extra-virgin olive oil and sprinkle sea salt over the mixture.
05 - Stir well until the ingredients form a thick, fragrant paste.
06 - Taste and adjust salt or lemon juice to suit preference.
07 - Coat fish fillets or whole fish generously with the marinade, cover, and refrigerate for 30 minutes up to 2 hours before cooking.

# Expert Hints:

01 -
  • It transforms ordinary fish into something that tastes like you spent hours on it when you barely spent ten minutes.
  • The balance of heat, brightness, and herbaceousness creates a flavor that feels exotic but approachable.
  • One batch works for fish, chicken, or vegetables, making it your secret weapon for weeknight dinners.
02 -
  • Don't blend this unless you want it smooth and pale—the whole herbs and visible garlic are part of what makes it feel authentic and rustic.
  • Let fish marinate for at least 30 minutes so the flavors have time to grip the flesh, but don't go longer than 2 hours or the lemon juice will start to cook it like ceviche.
03 -
  • If you're marinating for a crowd, make the marinade a full day ahead so the flavors deepen and mellow slightly; it actually improves overnight.
  • Keep a batch in your refrigerator for up to five days and use it as a condiment for anything that needs saving—roasted vegetables, grilled chicken, even a simple white fish wrapped in foil.
Go Back