Save to your scrapbook
Chermoula Crust Fish Fingers with Mint Peas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This is fish fingers and peas for adults; make some chips, too, if you like. Need I say, this is not a Middle Eastern concept, except for the chermoula bit the crust contains the ingredients of a Moroccan lemon, herb and cumin marinade used with fish. If you're not keen on peas, serve with salad. These delicately spiced fish fingers are also very good with saffron mash and roast vine tomatoes. I've used salmon, but prime cod fillets taste equally good, if you prefer.
This recipe was first published in September 1999.