She Strengthens

Unleash the Flavor of Ethnic Cuisine: A Simple yet Exquisite Fish Recipe

As an American, I never learned to prepare fish until I ventured into the world of ethnic cuisines. Little did I know, I was missing out on a culinary treasure trove! This recipe, inspired by international flavors, has become a staple in my kitchen, and I’m thrilled to share it with you.

The Perfect Blend of Flavors

This mouthwatering dish boasts a harmonious balance of garlic, onion, smoked paprika, chili powder, and cumin, all combined with the brightness of lemon juice and the richness of olive oil. The result is a chermoula paste that will elevate your fish to new heights.

Easy to Prepare, yet Impressive

With only 12 ingredients, this recipe is surprisingly easy to prepare. You’ll need:

• 1 1/2 lb fish (sea bass or snapper work beautifully)
• 3 garlic cloves
• 1 tsp salt
• 1 small onion
• Small bunch of cilantro
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 6 Tbs olive oil
• Juice of 1 lemon
• 3 large tomatoes
• 1 cup sliced green olives (blue cheese stuffed olives add an extra layer of flavor)

Bringing it all Together

To prepare the chermoula paste, crush the garlic with salt, then combine it with the onion, spices, olive oil, and lemon juice. Next, slash the sides of the fish and rub it with the paste, making sure to coat the cavity if using a whole fish. Marinate for 2-4 hours, or skip this step if you’re short on time.

Baking to Perfection

Bring the fish to room temperature and place it in a baking dish or a foil “boat.” Cover with chopped cilantro, reserving some for garnish. Thinly slice the tomatoes and overlap them slightly, covering the dish. Scatter the sliced olives and pour any remaining sauce over the top. Cover with foil and bake at 375°F for 30-40 minutes, or until the fish easily flakes.

Garnish and Serve

Garnish with leftover cilantro and serve hot. This dish is sure to impress even the most discerning palates. With its bold flavors and ease of preparation, it’s a recipe you’ll return to again and again.