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Moroccan baby whiting with a spice chermoula


  • Whisk up the cumin, paprika, cayenne, chilli paste, chopped coriander and parsley with the garlic, seasonings, lemon juice and oil until well combined. 
  • Then smear the paste over the fish and cook on a preheated, oiled BBQ or ridged grill for about 5-10 mins, turning once and basting with the sauce a couple of times. 
  • Serve with a simple salad on the side.


  • ½ tspn ground cumin
  • 1 tspn paprika
  • ¼ tspn cayenne
  • 1 tbsp chilli paste
  • 3 tbsp chopped fresh coriander
  • 1 tbsp chopped parsley
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • juice of ½ lemon
  • 3 tbsp olive oil
  • 4 x baby whiting (or 4 x 180 gm fish fillets or steaks)
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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