Kingfish with Chermoula and Moroccan Beans
Kingfish with Chermoula and Moroccan Beans



  • 4 x kingfish fillets
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 720g tin of mixed beans, drained
  • 1 sliced roasted red capsicum
  • 125ml chicken stock
  • Bunch of chopped coriander
  • For the Chermoula
  • 2 tsp sweet paprika
  • 1 tsp each of grated ginger, cumin, coriander, and white pepper
  • ½ tsp each of ground cardamom, cinnamon, and allspice
  • 2 tbsp lemon juice
  • 60ml olive oil
  • Make the chermoula by mixing all the ingredients in a bowl. Add the fish fillets to the chermoula and toss well to coat, then marinate for 20 mins. Meanwhile, cook the onion in 1 tbsp of oil until softened, then add the garlic and cook for 2 mins more. Remove from the heat.
  • Place ½ cup of the mixed beans in a food processor, and whizz until smooth. Add the puree to the saucepan with the onions, mixing in the capsicum, stock and the rest of the beans. Cook for 3 mins until warm. Heat another tbsp of oil in a frying pan and cook the fish fillets for 3 mins on each side, then serve the kingfish with the bean mixture and garnish with chopped coriander.
20 mins
4 serving

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