Fish with Charmoula

Ingredients

• 4 white fish fillets (such as halibut, cod, or snapper), about 6 ounces each
• 1/2 teaspoon kosher salt, plus more for seasoning fish
• 1/4 teaspoon black pepper, plus more for seasoning fish
• 2 tablespoons olive oil, for searing
• 1 cup fresh cilantro leaves, packed
• 1/2 cup fresh parsley leaves, packed
• 4 cloves garlic, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Pat the fish fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   In a food processor, combine the cilantro, parsley, garlic, cumin, paprika, and cayenne. Pulse until finely chopped.

3. 3

   Add the 1/3 cup olive oil, lemon juice, red wine vinegar, and 1/2 teaspoon salt to the processor. Pulse a few more times until the charmoula is combined but still slightly textured. Set aside.

4. 4

   Heat 2 tablespoons olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
5. 5

   Add the fish fillets to the skillet and sear undisturbed until golden on the bottom, about 3 to 4 minutes.

   3:00 · Sear first side
6. 6

   Flip the fillets carefully and cook until the fish is opaque and flakes easily with a fork, about 3 to 4 minutes more.

   3:00 · Sear second side
7. 7

   Transfer the fish to plates and spoon the charmoula generously over each fillet. Serve with lemon wedges on the side.