This sole fish marinated in a North African chermoula is just a delight!
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
The coastline of Algeria is dotted with fishing villages, so so fish and shellfish are eaten in abundance and are a traditional staple in most parts of the country along the coastline. Fish appearing in many traditional and modern recips provide a good source of protein and Omega 3 fatty acids.
Fish and shellfish are used in a myriad of ways—grilled over hot coals and served with bread and hmiss salad, fried in olive oil and served with fried potatoes, dotted through a seafood rice dishes, soups, salads or enjoyed in chtitha, a piquant red pepper-infused stew with spices, red peppers, tomatoes, and sometimes even potatoes.
Commonly enjoyed inexpensive sardines, anchovies, mackerel, horse mackerel, octopus, monk fish and canned tuna. Moderately priced fish and shellfish include, fresh tuna, sea bass, mussels, sole, merlan/whiting, sea bream, dourade, dogfish, squid, cuttlefish and shrimp (prawns). And more special occasion treats are red snapper, red mullet, cod, grouper, lobster, crab, scallops and oysters.
I've shared some popular fish and seafood recipes on the blog including Tipaza style fried calamari, Tipaza style shrimp (prawns) with rice, Cuttlefish Chtitha, Fish meatballs in red sauce and Algerian Mackeral stew. Today I want to present another easy and delicious for your table using a light white fish, sole. This dish is a pure treat, especially since the recipe is very simple and quick to make.
The fish is marinated in a chermoula, which is a widely marinade in the Maghreb, not only for fish but other meats like chicken as well. It's made up a mixture of parsley and coriander finely chopped, chopped garlic, oil (preferably olive) and a mixture of spices.
With fish, I often use paprika and pepper paste. You can also add a filet of lemon juice. This chermoula marries with almost all fish, not only sole. Here I used onions, tomato, green olives and some capers. But, free to you to accommodate it with other vegetables and olive types.
I also usually cook my olives seperately to remove a lot of the saltiness, then add it at the end because I have found cooking the olives in sauce usually makes it overly salty and bitter.
I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine
© All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved.