Grilled Cod With Chermoula

• 5 cod fillet
• 1 bunch leaf parsley coarsely chopped flat-
• 1 bunch cilantro leaves coarsely chopped, and tender stems
• 5 cloves garlic peeled and chopped
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 pepper
• 1 lemon
• 3 tablespoons olive oil
• salt
• pepper

1. Place the the cilantro and parsley in a food processor and chop finely.
2. Add the garlic and pulse until all ingredients are finely chopped.
3. Add lemon juice, different spices, salt and pepper and pulse to combine.
4. Add the olive oil and pulse very quickly.
5. Refrigerate the chermoula marinade for 1 hour.
6. Pour a teaspoon olive oil on a paper towel and rub on the plancha .
7. Pre heat the plancha at medium-high heat.
8. Brush the fish with live oil and sprinkle with some salt on both sides.
9. Place the fish on the griddle and cook about 3 minutes on each side.
10. Check the fish; the timing depends on how thick the fillets are. It is done when it is opaque and you can pull it apart with a fork.
11. Put the fish on a serving plate and top with chermoula marinade.

cod fillet, parsley, cilantro, garlic, ground cumin, paprika, ground coriander, pepper, lemon, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Grilled-Cod-With-Chermoula-1709151 (may not work)