Moroccan Chermoula Marinade (Printable)

A zesty North African blend of fresh herbs, lemon, garlic, and spices for flavoring fish and more.

# What You Need:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# Directions:

01 - In a medium bowl, mix finely chopped cilantro, parsley, minced garlic, and shallot if using.
02 - Incorporate the lemon zest and juice into the herb mixture.
03 - Sprinkle ground cumin, sweet paprika, ground coriander, cayenne pepper, and black pepper into the mixture.
04 - Pour the extra-virgin olive oil over the mixture and add sea salt.
05 - Stir thoroughly until the ingredients form a thick and fragrant paste.
06 - Taste and modify salt or lemon juice quantity as desired.
07 - Use immediately by coating fish fillets or whole fish generously; cover and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Advice:

01 -
  • It transforms ordinary fish into something that tastes like you've been cooking North African food your whole life.
  • Takes just 10 minutes to make but tastes like you spent hours on it.
  • Works beautifully on fish, shrimp, chicken, or even roasted vegetables—it's genuinely that versatile.
02 -
  • Don't make this more than a few hours ahead—fresh herbs start to oxidize and lose their brightness if left sitting too long, so aim for same-day use.
  • The difference between a good marinade and a great one is tasting it before it touches the fish and adjusting the salt and acid to your preference.
03 -
  • If you want a smoother, more uniform paste, pulse everything in a food processor instead of chopping by hand—it takes 30 seconds and gives you a completely different texture.
  • Make a double or triple batch and freeze it in ice cube trays so you always have this magic waiting in your freezer for an emergency dinner that tastes effortless.
Return