Moroccan · Marinades & Rubs
Lemon Herb Fish Marinade
A lighter alternative to full chermoula, this quick marinade from Essaouira's fish stalls relies on just lemon, garlic and fresh herbs to brighten delicate fish without masking its natural sweetness.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- Juice and zest of 2 lemons
- 3 garlic cloves, crushed
- Small bunch parsley and coriander, chopped
- 1/2 tsp cumin
- 4 tbsp olive oil
- Salt and pepper
Method
- 1
Combine
Whisk the lemon juice, zest, garlic, chopped herbs and cumin together.
- 2
Emulsify
Whisk in the olive oil until combined, then season with salt and pepper.
- 3
Marinate
Pour over fish fillets or whole fish and marinate 15–20 minutes — no longer, as lemon juice can start to 'cook' delicate fish if left too long.
- 4
Cook
Grill, pan-fry or bake the marinated fish as desired.
Chef's tips
- Keep the marinating time short for delicate fish — the acid in lemon juice can begin to firm and 'cook' the flesh if left too long.
- Use the zest as well as the juice for a brighter, more rounded citrus flavour.
- This marinade also works well brushed onto fish partway through grilling as a light baste.
Frequently asked questions
How long should fish marinate in this mixture?
15 to 20 minutes is plenty for most fillets; longer marinating in an acidic mixture can start to change the texture of delicate fish.
Can this marinade be used on shellfish?
Yes, it works well on shrimp and scallops too, though keep the marinating time on the shorter end for these as well.