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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Moroccan Chermoula Braised Sea Bass Fillets With Tomatoes And Green Olives · Cooking Culmination

Discover / Moroccan

Editorial sample recipeMoroccanintermediategluten-freedairy-freehalal

Moroccan Chermoula Braised Sea Bass Fillets With Tomatoes And Green Olives

Name: Moroccan Chermoula Braised Sea Bass Fillets With Tomatoes And Green Olives
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.25 lb Sea bass fillets, skinless; 0.5 cup Fresh cilantro, finely chopped; 4 clove Garlic, minced; 1 tbsp Sweet paprika; 1 tsp Ground cumin; 3 tbsp Lemon juice, freshly squeezed; 3 tbsp Olive oil; 1.5 cup Crushed canned tomatoes; 0.5 cup Pitted green olives, halved

Tender sea bass fillets gently simmered in a zesty herb chermoula sauce with crushed tomatoes and briny green olives.

Prep: 20 min
Cook: 20 min
Total: 40 min

AI-generated illustration of Moroccan Chermoula Braised Sea Bass Fillets With Tomatoes And Green Olives

AI illustration

Ingredients

Servings

565 g Sea bass filletsskinless
120 ml Fresh cilantrofinely chopped
4 clove Garlicminced
1 tbsp Sweet paprika
1 tsp Ground cumin
3 tbsp Lemon juicefreshly squeezed
3 tbsp Olive oil
360 ml Crushed canned tomatoes
120 ml Pitted green oliveshalved

Allergen information

This recipe contains or may contain:

fish

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Chermoula Marinating

A North African technique combining fresh herbs, garlic, citrus, and spices to flavor and tenderize seafood prior to gentle poaching.

Instructions

Step 1: In a bowl, whisk together chopped cilantro, minced garlic, paprika, cumin, lemon juice, olive oil, and half a teaspoon of salt for the chermoula.
Step 2: Coat sea bass fillets evenly with half of the prepared chermoula marinade and let stand for 10 minutes.

Step 3: Heat a wide skillet over medium heat and pour in crushed tomatoes along with the remaining half of the chermoula.

Step 4: Bring tomato sauce to a gentle simmer for 5 minutes until fragrant and slightly reduced.

Step 5: Nestle marinated sea bass fillets and halved green olives into the simmering tomato sauce.

Step 6: Cover skillet tightly, lower heat to medium-low, and steam-braise for 8 to 10 minutes until fish flakes easily with a fork.

Step 7: Remove from heat and serve immediately garnished with extra fresh cilantro leaves.

Cooking tips

Use firm white fish fillets like sea bass or cod so they retain structure during delicate braising.
Rinse green olives in cold water before cooking to maintain a balanced salt profile.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.