Fish Tagine (Chermoula Sauce)

Ingredients

1 bunch cilantro
1 bunch parsley
5 large garlic cloves, minced
3 Roma tomatoes
5 tbsp fresh lemon juice
1 tbsp tomato paste
2 tbsp water
1/2 cup olive oil
1 whole pickled lemon, finely chopped
1 tsp Turmeric Powder
1/2 tsp White Pepper Powder
1/2 tsp Black Pepper Ground
1 tsp Cumin Powder Toasted
1 1/2 tsp California Paprika
Pinch of Saffron
2 tsp Sea Salt Fine

Instructions

Prepare the Herbs

Wash the cilantro and parsley thoroughly and drain well. Place the leaves in a food processor and pulse briefly until coarsely chopped. Avoid over-processing.

Transfer the chopped herbs to a large mixing bowl.

Prepare the Tomato Base

Peel the tomatoes and place them in the food processor. Pulse until they form a rough puree. Add the puree to the bowl with the herbs.

Build the Sauce

Add the lemon juice to the bowl.

In a small bowl, mix the tomato paste with water until smooth and pour into the herb mixture.

Add the Spices

Stir in the olive oil and chopped pickled lemon.

Add the turmeric, white pepper, black pepper, roasted cumin, California chili powder, saffron, and sea salt.

Mix everything well until combined. Set aside until ready to use.

This vibrant Chermoula sauce can be used to marinate fish before cooking in a tagine or skillet.

Enjoy!