• Chermoula-coated grilled silvers


    • 2kg silvers, cleaned
    • Chermoula

    • 200g salted butter
    • 2 garlic cloves, crushed
    • 45ml (3 tbsp) fresh coriander
    • rind of 2 limes and juice of 1 lime
    • 15ml (1 tbsp) ground cumin
    • 5ml (1 tsp) smoked paprika
    • salt, to taste
    • carrots, julienned, to serve
    • baby marrow, to serve
    • 1 lemon, cut into wedges, to serve



    Wash the fish under running water and dry well.


    For the chermoula, melt the butter in a large frying pan and sauté the garlic for about 1 minute. Stir in the remaining ingredients.


    Coat the fish with chermoula and place on a hot grill pan. Grill until cooked, turning occasionally, about 20 minutes. 4 Serve hot with carrots, baby marrow and lemon wedges.