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I love easy and quick meals and baking fish, like this baked trout, is one of my favorite ways to cook dinner when I am busy. Trout is something I recently started getting from our local Whole Foods market and I love how flavorful it is. Baking it simply with some sea salt and olive oil on top is a great way to eat it. Last week I decided to make a quick chermoula to go with it. And I am so glad I did because the chermoula with its flavor burst made it a wonderful and tasty fish. For those who do not like the taste of fish, adding a relish sauce like this on top might help to mask the fishy taste.
Chermoula is a delicious condiment originating in North Africa that is used as a marinade or relish for seafood and meat. It consists of fresh herbs like cilantro and parsley along with onion and garlic. Some spices like cumin, coriander seeds and pepper are also added. Fresh lemon or preserved lemons give it a nice tang. What I love about fresh herb based relishes like chermoula is that it can make a meal vibrant and interesting! And of course it’s an easy and great way to add flavor to your seafood and meats.
To make this a complete meal, I usually bake vegetables like broccoli, cauliflower and zucchini in the same tray along with the fish. Or you can steam the vegetables as well.
- 2 rainbow trout fillets, about 4 oz each, thawed to room temperature
- 2 teaspoon extra virgin olive oil
- ¼ teaspoon Himalayan pink salt or any sea salt
- ½ cup fresh cilantro, chopped (measured as chopped)
- ½ cup fresh parsley, chopped (measured as chopped)
- 2 large garlic cloves
- ½ of a shallot or ¼ of a small red onion
- ⅛ teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Pre heat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Drizzle the oil on the parchment sheet. Place the trout fillets on the parchment and coat them with the oil. Place skin side down and sprinkle with sea salt on top.
- Bake in the preheated oven for 16-18 minutes or until the skin on the bottom is slightly crisp. The top should be still moist and flaky (do not over bake).
- Remove the fish from the oven and keep it covered until serving.
- While the fish is baking, you can make the chermoula.
- Add all chermoula ingredients into a food processor and blend until you get a smooth and creamy sauce.
- Serve fish while warm with chermoula on the side.