This sole fish marinated in a North African chermoula is just a delight!
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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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.
For this recipe, I used fresh filet of lemon sole. You can use tilapia, whiting or cod as well. Fresh is always best, but when not avalible frozen is fine as well.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.
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So let's get started with the recipe.
‣ 1kg - about 2lbs sole or another white fish
For the sauce:
‣ 1 large onion, chopped fine
‣ 2 beautifully ripe large tomatoes, crushed
‣ generous handful of green olives
‣ 2 TBS tomato paste
‣ 1 TBS dersa (red pepper paste)
‣ few capers, chopped very finely
‣ 1 bay leaves
‣ salt, black pepper, olive oil
Chermoula marinade:
‣ juice of half lemon
‣ half bunch of parsely chopped
‣ half bunch of cilantro/coriander chopped
‣ 3 - 4 garlic cloves, minced
‣ 1 TBS paprika
‣ salt, pepper, olive oil, water (if needed)
To serve: lemon, fresh herbs and capers
1. Chop all the ingredients for the marinade. Alternatively, chop it all in a kitchen machine. Marinade the fish for about 1 hour or longer.
2. Place the olives in a pot with water. Simmer the olives for about 10 minutes. This removes a lot of the unneeded salt.
3. In a heavy bottom pan, saute the onion in olive oil until soft. Add in the tomatoes, seasonings, dersa and tomato paste. Add a bit of water, less than a cup. Simmer the sauce on low heat for about 10 minutes.
4. Once the tomatoes are cooked down, add in the fish and capers to simmer for about 5-8 minutes.
5. When the fish has cooked (not over-cooked) decorate the dish with olives before cooking.
Storage
⇝ This dish should be eaten fresh.
Variation
⇝ You could add in other vegetables such as potatoes, aubergines (eggplants) or even courgette (zucchini).
Substitutions
⇝ You could use another type of white fish like whiting or cod also.
1. Chop all the ingredients for the marinade. Alternatively, chop it all in a kitchen machine. Marinade the fish for about 1 hour or longer.
2. Place the olives in a pot with water. Simmer the olives for about 10 minutes. This removes a lot of the unneeded salt.
3. In a heavy bottom pan, saute the onion in olive oil until soft. Add in the tomatoes, seasonings, dersa and tomato paste. Add a bit of water, less than a cup. Simmer the sauce on low heat for about 10 minutes.
4. Once the tomatoes are cooked down, add in the fish and capers to simmer for about 5-8 minutes.
5. When the fish has cooked (not over-cooked) decorate the dish with olives before cooking.
Storage
⇝ This dish should be eaten fresh.
Variation
⇝ You could add in other vegetables such as potatoes, aubergines (eggplants) or even courgette (zucchini).
Substitutions
⇝ You could use another type of white fish like whiting or cod also.
⇝ This dish should be eaten fresh.
Variation
⇝ You could add in other vegetables such as potatoes, aubergines (eggplants) or even courgette (zucchini).
Substitutions
⇝ You could use another type of white fish like whiting or cod also.
CATEGORIES: main dishes: fish and seafood, SUMMER, HEALTHY, QUICK AND EASY, RAMADAN, algerian savoury
CATEGORIES: main dishes: fish and seafood, SUMMER, HEALTHY, QUICK AND EASY, RAMADAN, algerian savoury
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