Chermoula Marinated Fish With Fruity Carrot Salad

• 1 red onion peeled and very finely chopped
• 1/4 cup olive oil
• 1/3 cup cilantro chopped
• 1/3 cup parsley chopped
• 1 tablespoon lemon juice
• 2 teaspoons fresh ginger finely grated
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 clove garlic peeled and minced
• 1 pinch cayenne pepper
• 4 fillets white fish firm, such as monkfish
• lemon wedges to serve
• 1/2 cup dried currants
• 2 tablespoons lemon juice
• 2 large carrots grated
• 2/3 cup parsley roughly chopped
• 1 tablespoon extra-virgin olive oil

1. For the Chermoula: In a shallow glass or ceramic dish, combine the onion, oil, herbs, lemon juice, ginger, paprika, cumin, garlic and cayenne pepper.
2. Add the fish, turning to coat. Cover and marinate in fridge for 15 mins, turning occasionally.
3. Meanwhile, to make the carrot salad, combine the currants and lemon juice in a bowl. Soak for 10 mins. Stir in carrot, parsley and oil.
4. Preheat a grill pan to medium. Cook the fish, brushing with the marinade, for 10 mins or until cooked through, turning once. Serve with carrot salad and lemon wedges.

red onion, olive oil, cilantro, parsley, lemon juice, fresh ginger, sweet paprika, ground cumin, clove garlic, cayenne pepper, white fish, lemon wedges, currants, lemon juice, carrots, parsley, extravirgin olive oil

Taken from www.yummly.com/recipe/Chermoula-Marinated-Fish-with-Fruity-Carrot-Salad-1400117 (may not work)