Pan-Seared Fish with Vibrant Chermoula Salsa | Cooking with Zahra

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is economical.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion offers a milder flavor, while yellow onion is more affordable.

cilantro

💰Cheaper: parsley

Parsley can substitute for a similar fresh herb flavor.

Make the Chermoula Salsa. In a food processor, add the preserved lemon (or zest the lemon), olives, garlic, parsley, and coriander, olive oil, cumin powder, paprika, chilli flakes, salt and black pepper; pulse until preferred consistency. This sauce can be stored in the refrigerator for up to a week, and can be used to marinate your fish for topped as a sauce.

Pat the fish fillets dry with paper towels. In a bowl, whisk together the flour, cumin, coriander, chilli powder, paprika, and black pepper. Season the fish fillets with salt and coat each fillet in the spice rub, ensuring it's evenly coated on both sides.

Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (depending on the thickness of the fillets).

Transfer the pan-seared fish to a serving platter. Generously top with chermoula salsa over the fish and serve with salad of choice and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens