Yamou’s Grilled Fish with Chermoula

Serves 4

4 whole fish-bass, snapper or red mullet-about 10 ounces (280 g) each, cleaned and scaled
1 lemon, cut into wedges

For the chermoula
4 cloves garlic
2 bunches fresh coriander, leaves chopped
1 tablespoon ground cumin
1 teaspoon hot pepper flakes
1 tablespoon paprika
¼ cup lemon juice
½ cup olive oil
Salt and freshly ground black pepper

To make the chermoula, combine the garlic, coriander, cumin, hot pepper flakes, paprika and lemon juice in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil in a steady stream and process until smooth. Season with salt and pepper.

With a sharp knife, cut two deep slits in the thickest part of both sides of each fish. Rub the fish with the chermoula, working it well into the slashes. Place in the refrigerator for 1 hour to marinate.

Prepare hot grill or preheat the broiler. Grill or broil the fish about 3 minutes on each side. Serve with lemon wedges and any unused chermoula sauce.

This recipe was published in The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije (DK Publishing).