Moroccan Chermoula Marinade (Printable)

A fresh herb and spice blend with lemon and garlic for aromatic, flavorful marinades.

# What You Need:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed 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

# How to Make It:

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

# Expert Tips:

01 -
  • It transforms ordinary fish into something restaurant-worthy in about five minutes of prep work.
  • The marinade doubles as a finishing sauce, so nothing goes to waste.
  • It's naturally gluten-free and dairy-free, but tastes too good for anyone to notice or care.
02 -
  • Don't make this hours ahead and let it sit; the cilantro will turn dark and lose its brightness, and the raw garlic will become sharp and unpleasant.
  • The thicker your paste, the better it clings to the fish and infuses it with flavor during marinating.
03 -
  • If you want a silkier texture, pulse everything in a food processor for 20 seconds, but don't over-blend—you want some texture and flecks of herb visible.
  • Double or triple this recipe without hesitation; it keeps in the fridge for a day and freezes beautifully for up to a month.
Go back