Chermoula White Fish with Carrot Ribbons

Ingredients

• 1½ lb White Fish
• 1 cup packed cilantro and parsley, roughly chopped
• 3 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• Pinch of saffron or ½ tsp turmeric
• Juice of 1 lemon
• ¼ cup olive oil
• 2 Carrot, shaved into ribbons with a peeler
• Green olives (optional)

Method

1. Blitz or pound the chermoula: herbs, garlic, cumin, paprika, saffron, lemon juice, olive oil, and a big pinch of salt into a loose, vivid paste.
2. Coat the White Fish in two-thirds of it and let it sit 15 minutes — fish takes marinade fast; longer buys you nothing.
3. Toss the Carrot ribbons with a pinch of salt and a spoonful of the reserved chermoula.
4. Sear the White Fish in a hot, lightly oiled pan — 3–4 minutes per side until it flakes but stays juicy (about 145°F). Scatter olives in for the last minute if using.
5. Plate over the Carrot ribbons, spoon the last of the chermoula over the top, and serve with couscous or warm flatbread.