Receta Fish Chermoula
by Global Cookbook

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Ingredientes

1/2 tsp Coriander seeds
12 whl black peppercorns
1/4 tsp Dry warm red pepper flakes A large healthy pinch saffron threads, crumbled
1/2 tsp Coarse salt
1 tsp Paprika
1 med Onion, chopped (about 1 c.)
1/3 c. Finely minced fresh parsley leaves
2 Tbsp. Chopped preserved lemon peel plus 2 Tbsp. preserved lemon juice or possibly fresh lemon juice to taste

2 Tbsp. Extra virgin olive oil
2 Tbsp. Finely minced fresh coriander
1 x Garlic clove, chopped
6 x Skinless small fish fillets such as sea, red snapper, or possibly any bass, other hard white lean fish (about 1 3/4 pounds)
2 Tbsp. Unsalted butter
1/2 c. Water
4 x Fennel bulbs, (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if you like

Make chermoula:In a mortar with a pestle, an electric spice grinder, or possibly a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mix to a small bowl and stir in remaining chermoula ingredients.
Lightly oil a shallow baking dish just large sufficient to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top proportionately with chermoula. Refrigeratefillets, covered 1 hour.
Preheat oven to 350F.
In a large heavy skillet heat butter in water over moderately high heat.
Add in fennel and cook, covered, stirring occasionally, 10 min. Cook fennel, uncovered, stirring occasionally, till tender, 5 - 10 min more, and season with salt and pepper.
While fennel is cooking, bake chilled fish in oven till it just flakes, 10 to 15 min.
Serve each fillet on a bed of fennel and garnish with fennel fronds.
Serves 6.