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Chermoula (a Maroque recipe)

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my version.

2-3 garlic cloves chopped 1-2 tsp ground cumin Pinch of saffron threads 4 tbsp of olive oil Juice of a lemon 1 small red chilli, seeded and chopped 1 tsp salt Small bunch of fresh coriander, finely chopped

1. Place the garlic, cumin, saffron, olive oil, lemon juice, chilli and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.

2. Add the fresh coriander and mix in or give an additional quick whiz to combine.

3. Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.

4. Makes enough marinade for fish for 4.

Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed.