Chermoula, a staple in Maghreb cuisine, is defined by its use of garlic, olive oil, and fresh herbs, creating a robust flavor profile reminiscent of Italian salsa verde.
Claudia Roden describes chermoula as an all-purpose Moroccan marinade used across various fish preparations, emphasizing its wide application in Moroccan cooking.
Nargisse Benkabbou invites experimentation with chermoula, suggesting it's delightful not just with fish but with any savory dish, highlighting its versatility in flavors.
The key to a great chermoula lies in using fresh herbs like coriander and flat-leaf parsley, allowing for creative substitutions depending on personal preference.
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