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Sole with Chermoula

Sole with Chermoula

Sole with Chermoula

2-3 sole fillets per person
olive oil or butter, for cooking fish
3-5 large cloves garlic
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
handful mustard sprouts 
handful radish sprouts 
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

 

In a mortar or blender, mix the garlic, cayenne, cumin, saffron, herbs and sprouts, lemon, vinegar, olive oil, and salt, to a paste. 
Just before serving, heat butter or olive oil in a sauté pan to medium heat.  Season the fillets.  Cook a couple of minutes per side and plate.  Spoon Chermoula over the fish. 
Serve immediately.

 

Enjoy more summer cooking with KarenFood the Blog! Find her quality products here or at local farmers markets throughout the year. You will be amazed at the difference quality, hearty spices & seasonings will make for your fish dishes. My absolute favourite is Duq'qah. Love the combination with smoked paprika especially with salmon & sole. All carefully sourced & no sugar or processed ingredients.


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