Hake in Chermoula Mariande RecipeOrigin: Morocco Period: Traditional |
Ingredients
900g hake (or firm white fish), filleted 
Hake in Chermoula Mariande Preparation:Method:Marinate the fish in the chermoula for at least an hour (but preferably over night in the fridge). Remove the fillets from the marinade and place under the grill or on a barbecue, continually basting it with the marinade whilst it cooks. Cook the fillets for 2–3 minutes a side, turning carefully once. |
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