Chermoula is a marinade or sauce that forms the basis of many Moroccan dishes. This version is made with eggplant, basil, dried herbs and lime can be used as a great dip. 3. Roast in preheat oven on ...

Chermoula is a North African spice paste commonly used to marinate poultry and fish. Flavoured with lemon, fresh coriander, garlic and chilli, it adds a burst of fresh flavour to so many dishes ...

Set aside Heat olive oil in a pan. Add garlic, carrot, and onion and sauté until softened. Add half the chermoula, the tomatoes, and fish stock. Bring to a boil, cover and simmer for 25 minutes.