Parchment-Baked Fish with North African Chermoula Sauce Recipe


Olde Hornet

Well-Known Member

Cooking fish in parchment is an easy way to create an odorless, mess-free, one-pan meal. The chermoula, inspired by the North African sauce, is a savory blend of parsley, cilantro, and cumin that comes together quickly in a blender.​


Cookbook author Julia Turshen came up with this recipe while living in a small studio apartment in New York City. Cooking fish wrapped in a layer of parchment paper was one of her first “small victories,” creating an odorless, mess-free dinner with very little effort and cleanup. The chermoula in this recipe is a North African-inspired pesto of sorts, made with parsley, cilantro, paprika, and cumin, though an Italian-style basil pesto would work just as well.
 

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