My Goals and Discoveries
Briefly salting the fish prior to cooking seasons the interior; coating the outside with chermoula, a bright herb-spice paste, provides color and flavors the exterior.
Tender vegetables and moist seafood
Softening the vegetables first means they’ll be tender by the time the fish is cooked. Finishing the fish via residual heat ensures that the pieces cook gently and evenly.
Withholding any additional liquid ensures that the chermoula-laced broth will be as concentrated as possible. Preserved lemons and briny olives add brightness and depth.