Chermoula Marinated Fish With Fruity Carrot Salad - cooking recipe

Ingredients

None None For the Fish and Chermoula
1 None red onion, peeled and very finely chopped
1/4 cup olive oil
1/3 cup cilantro, chopped
1/3 cup parsley, chopped
1 tbsp lemon juice
2 tsp finely grated fresh ginger
2 tsp sweet paprika
1 tsp ground cumin
1 clove garlic, peeled and minced
1 pinch cayenne pepper
4 fillets firm, white fish, such as monkfish
None None Lemon wedges, to serve
None None For the Carrot Salad
1/2 cup dried currants
2 tbsp lemon juice
2 None large carrots, grated
2/3 cup parsley, roughly chopped
1 tbsp extra virgin olive oil

Preparation

For the Chermoula: In a shallow glass or ceramic dish, combine the onion, oil, herbs, lemon juice, ginger, paprika, cumin, garlic and cayenne pepper.
Add the fish, turning to coat. Cover and marinate in fridge for 15 mins, turning occasionally.
Meanwhile, to make the carrot salad, combine the currants and lemon juice in a bowl. Soak for 10 mins. Stir in carrot, parsley and oil.
Preheat a grill pan to medium. Cook the fish, brushing with the marinade, for 10 mins or until cooked through, turning once. Serve with carrot salad and lemon wedges.