Mullet with Chermoula

Plan on 2 small mullets per serving.

 
 
 

• 8 mullets, cleaned and scaled (ask the fishmonger)

For the chermoula (Hassane told us you say "Tsar-millah")

• A few strands saffron
• 3 tomatoes, quartered, seeds removed, pulp cubed
• 3 roasted bell peppers, cubed
• 1 small bunch cilantro
• 1 small bunch mint sprigs
• 1 small bunch parsley (preferably flat-leaf)
• Juice of 1 lemon
• 2 tsp roasted cumin seeds, coarsely crushed in a mortar
• Salt and freshly ground pepper
• Olive oil

Preheat the oven to 350 degrees F/Gas 4.

Prepare the chermoula: Soak the saffron in 3 tbsp warm water. Combine all other ingredients. Lastly, stir in the saffron threads with the moisture and season the chermoula with salt and pepper.

Place the mullets in a greased roasting pan, cover with half of the chermoula, and place in the hot oven for approx. 7 minutes. Once the fish is cooked, pour the other half of the sauce over it, and serve with bread and a green salad.

 

• from:
  Home Made
• by Yvette Van Boven
• Stewart, Tabori & Chang 2011
• Hardcover; 432 pages; U.S. $40.00 / Can. $45.00
• ISBN-10: 1584799463
• ISBN-13: 978-1-58479-946-7
• Recipe reprinted by permission.

Buy Home Made

 

Home Made

• Recipes

  • Ham Pie
  • Mullet with Chermoula
  • Fried Salsify and Carrot Au Gratin with Gorgonzola

 

• Cookbook Profile Archive

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This page created October 2011

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