Source: dLife

Halibut topped with a fragrant, delicious Moroccan herb sauce.

Servings

1 tbsp extra virgin olive oil
1 tsp paprika
0.5 tsp salt , to taste (optional)
0.5 tsp ground cumin
0.5 tsp black pepper
2 medium garlic cloves
1 cup chopped parsley (loosely packed)
1 cup fresh cilantro (loosely packed)
2 tbsp capers
2 tsp grated lemon rind
0.25 cup fresh lemon juice
1 lb raw halibut fillets , 4 piece, 1" thick
1 pinch salt , to taste (optional)
1 pinch black pepper
1 cooking spray
1 parsley sprigs (optional)

1 Preheat oven to 350°F.
2 In food processor or blender, process oil, paprika, salt, cumin, pepper, and garlic until chopped.
3 Add parsley, cilantro, capers, lemon rind, and lemon juice. Process until chopped. Set aside.
4 Line baking pan with foil and coat with cooking spray.
5 Season halibut with salt and pepper. Place in pan.
6 Bake for 15 minutes, until flaky.
7 Spoon sauce over halibut, garnish with parsley sprigs. Serve.

Charmoula is a traditional Moroccan herb sauce used to season or marinate fish.