Moroccan Chermoula Baked Fish

Combine all chermoula ingredients in a food processor or pound in a large mortar. Process until a thick, bright-green paste forms — it should have body and cling to a spoon, not be a smooth liquid. Taste: it should be intensely herby, sour from the preserved lemon, and earthy-warm from the cumin. A traditional chermoula made in a mortar will have more texture; a processor gives a smoother result. Both are correct.

Score the fish deeply on both sides — 4–5 diagonal cuts per side, down to the bone. This is essential for two reasons: it allows the chermoula to penetrate deep into the flesh, and it prevents the skin from buckling in the oven. Rub two-thirds of the chermoula aggressively into every surface of the fish: inside the body cavity, into every score cut, and over the skin. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Place the fish on a lightly oiled baking sheet or in a tagine. Spoon the reserved chermoula over the top. Bake at 200°C (400°F) for 20–25 minutes depending on thickness (10 minutes per 2.5cm of thickness at the widest point). The fish is done when the score cuts have opened and the flesh inside is white and opaque, and the skin is lightly blistered. Rest 5 minutes before serving. Garnish with lemon wedges and fresh cilantro.