Halibut with chermoula in parchment from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 211) by Julia Turshen

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Notes about this recipe

  • ellwell on November 15, 2022

    The parchment made the fish nice and moist. The chermoula sauce was good but it was not a spectacular addition to the fish. We had leftover “uncooked” sauce that we added when the fish was plated, and liked it better as a dipping sauce than something to cook with the fish.

  • MollyB on November 28, 2017

    Very good! The chermoula seemed awfully strong before baking, but it mellowed as it baked and came out tasting great. I used mahi-mahi instead of halibut, which worked well.

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