Pan-Cooked Fish Fillet with Chermoula Sauce

• 1/2 cup chopped cilantro
• 4 cloves garlic, crushed
• 1/21 teaspoon cumin
• 1 teaspoon paprika
• 1/41/2 teaspoon ground chili pepper (optional)
• 6 tablespoons extra-virgin olive oil
• Juice of 1 lemon or 3 tablespoons wine vinegar
• 2 pounds fish fillets such as turbot, hake, or codskin on

1. For the chermoula, blend everything except the fish together in the food processor.
2. Marinate the fish in half the quantity of sauce for 1/2 hoursetting aside the rest.
3. Put the fish in a large nonstick skillet filmed with oil over medium heat, skin side down, and cook, turning them over once, for 38 minutes, or until the fish flakes but is still a little underdone.
4. If the fillets are thin, do not turn them overthey will cook through to the top.
5. Serve with the remaining sauce poured over.
6. For another chermoula (every town, every family, has its own special combination) mix: 1/2 cup chopped cilantro; 1/2 cup chopped flat-leaf parsley; 3 large garlic cloves, crushed; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 1/2 teaspoons paprika; 1 good pinch of ground chili pepper; juice of 1 lemon or 4 tablespoons wine vinegar; and 2/3 cup extra-virgin olive or other oil.

cilantro, garlic, cumin, paprika, ground chili pepper, extravirgin olive oil, lemon, fish

Taken from www.epicurious.com/recipes/food/views/pan-cooked-fish-fillet-with-chermoula-sauce-373336 (may not work)