World Cuisine

Chermoula Fish and Vine Leaf Skewers

cook 30 mins
  • 3–4 skinless white fish fillets, about 175 g (6 oz) each, such as haddock, or monkfish tails, boned
  • 12–16 vine leaves in brine, drained and rinsed
  • 2–3 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1–2 teaspoons cumin seeds
  • 1 teaspoon sea salt
  • small bunch of coriander, chopped
  • 3–4 tablespoons olive oil
  • juice of 1 lemon
  • lemon wedges
  • harissa paste (see page 70)
  • Make the chermoula. Using a pestle and mortar, pound the garlic, chilli, cumin seeds and salt to a coarse paste. Add the coriander and gradually whisk in the oil and lemon juice.
  • Cut the fish fillets into 3–4 pieces each and place in a non-metallic bowl. Stir in the chermoula and leave to marinate for 10 minutes.
  • Place the vine leaves on a flat surface and put a piece of marinated fish in the centre of each. Fold over the edges and wrap up into small parcels. Thread onto 4 large or 8 small metal skewers and brush with any remaining marinade.
  • Cook the skewers over a barbecue or under a preheated grill for 3–4 minutes on each side until the fish is cooked through. Serve with lemon wedges to squeeze over and a dab of harissa paste, if liked.
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