Get your notebook (iPhone?) out, because once you try this incredible marinade you’ll need to make it again.
Chermoula is a North African sauce that packs a lot of flavour – robust spices including cumin and coriander, potent garlic and refreshing ginger and lemon. And, needless to say, plenty of chilli.
Thanks to Carla Oates’ The Beauty Chef Cookbook, we’ve got an easy recipe for it, too. Chermoula is traditionally used to flavour seafood, so it definitely does the trick with this whole barra. But we have it on good authority that it would work with meats, haloumi or veggies, too.
Chermoula-baked barramundi
Have you tried chermoula?
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