Meals Matter

Baked Sea Bass with Chermoula

Contributed By: mercedes68
The South Beach Diet

Chermoula is a flavorful Moroccan condiment, most often used in fish dishes although it’s also fantastic on chicken, beef, and lamb. If sea bass is unavailable, try salmon, monkfish, or cod. You can use parsley in place of cilantro—or a mix of both.

Ingredients

1/2 bunch Cilantro, leaves and stems intact
2 Garlic cloves, peeled
1 teaspoon Ground cumin
1/8 teaspoon Red pepper flakes
1/8 cup Extra-virgin olive oil
1/8 cup Fresh lemon juice
2 (6-ounce) sea bass fillets
 Salt and freshly ground black pepper

Preparation

Heat oven to 450°F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Nutrient Information

Calories310
Total Fat18
Saturated Fat3
Carbohydrates3
Protein32
Sodium190
Fiber0

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree