Great British Fortnight recipe – Chermoula

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Great British Fortnight recipe – Chermoula

The success of the Emsworth Great British Fortnight spreads far and wide -we have had great feedback from our customers and many requests for the recipe for the Chermoula dish that was served at the Seafood Lunch. So for those of you who missed it in the Portsmouth News – here it is! The main course was supposed to be cooked on barbecues so the smell of the Chermoula wafted around to tantalise the taste buds. The dish can just as easily be baked in the oven as proved on the windy wet day. Hold onto the recipe for next summer to spice up your BBQ cooking!

Ingredients (serves 4)

4 portions hake
100ml olive oil
3 cloves garlic
tablespoon cumin seed
dessertspoon paprika
dessertspoon coriander seed
Bunch parsley
Bunch coriander
Zest and juice of 1 lemon
half teaspoon ground cinnamon
1 red chilli


1 pick and wash the parsley and coriander. Drain onto tissue paper to remove excess water
2. Toast the cumin seed in a dry frying pan until lightly brown – allow to cool
3.Grind the coriander and cumin seeds in a pestle and mortar and transfer to a liquidiser
4 add the olive oil, garlic, paprika, cinnamon and chilli and whizz together for 30 seconds
5 now add the parsley and coriander leaves with the lemon zest and juice. Liquidise for 1 minutes
6 Cut 4 squares of aluminium foil and spoon some of the chermoula in the middle
7. Place the fish on top and add some more Chermoula. Wrap the foil around the fish.
8. Bake in a hot oven 220c Gas 7 for approx. 15 minutes.