Fish with Moroccan Chermoula Sauce Recipe TJPenn

• 1 1/2 lb Fish (I've used whole and fillets of sea bass and Snapper)
• 3 garlic cloves
• 1 tsp salt
• 1 small onion
• small bunch cilantro
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 6 Tbs olive oil
• juice of 1 lemon
• 3 large tomatoes
• 1 cup sliced green olives (I use blue cheese stuffed olives)

1. Crush garlic with salt.
2. Combine with onion, and spices.
3. Add olive oil and lemon juice.
4. This is a chermoula paste.
5. (I prepare it in a mortar lightly crushing the onion.)
6. Slash sides of fish and rub with the chermoula.
7. If using whole fish, coat the cavity.
8. Marinate 2-4 hours.
9. (Ive had success without marinating.)
10. Bring fish to room temp and place in a baking dish that just fits or place in a foil boat.
11. Cover with chopped cilanto reserving some for garnish.
12. Heat oven to 375.
13. Thinly slice tomatoes and overlap a bit covering the dish.
14. Scatter with sliced olives and pour any remaining sauce/paste over the top.
15. (I slightly thin the paste with water)
16. Cover with foil and bake until fish easily flakes, about 30-40 minutes.
17. Garnish with left over cilantro.

bass, garlic, salt, onion, cilantro, paprika, chili powder, cumin, olive oil, lemon, tomatoes, green olives

Taken from www.chowhound.com/recipes/fish-moroccan-chermoula-sauce-29429 (may not work)