SAUCE: Chermoula Marinate. A Classic Moorish Moroccan sauce

SAUCE: Chermoula Marinate. A Classic Moorish Moroccan sauce

Use it as a sauce or as a marinade, the Chermoula originate from Morocco. Loaded with Citrus and fresh herbs fragrances, it is simple to make. It will keep fresh for a few days in the fridge and is as good on a piece of fish as it is with lamb… Use directly as a marinate or as a side sauce.


  1. 2 cups of Virgin olive oil,
  2. 6-8 cloves of Garlic (roughly chopped),
  3. a big bunch of coriander (roughly chopped),
  4. a big bunch of flat leaf parsley (roughly chopped),
  5. 1 tea spoon of Paprika & Ground Cumin,
  6. 1/2 tea spoon of salt
  7. Black & Cayenne Pepper to taste.


  1. 1 Add on ingredients into a deep bowl. Blitz and Blend with a liquidizer to a rough finish,  ready already to use as a marinate …  
  2. 2 Spoon the marinate mix over your Sword fish steaks ( Sardines, Mackerel, Mullet are also great candidate…) Chill & Marinate for half an hour and cook.
  3. 3 Add the juice of a lemon for a ready to use dressing, or side seasoning.
  4. 4 Serve with a Moroccan salad ( Thinly diced Tomatoes, Onions Cucumber, Pepper, more Coriander and Olive oil. And some Couscous if you feel like adding carbs..

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