Ingredients
12
whole black peppercorns
1/4
tsp dried hot red pepper flakes
a large pinch saffron threads, crumbled
1
medium onion, minced (about 1 cup)
1/3
cup finely chopped fresh parsley leaves
2
tbsp minced preserved lemon peel plus 2 tbsp preserved lemon juice or fresh lemon juice to taste
2
tbsp finely chopped fresh coriander
6
skinless small fish fillets such as sea bass, red snapper, or any other firm white lean fish (about 1 3/4 pounds)
4
fennel bulbs (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired
Directions
2.
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
3.
Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
4.
Preheat oven to 350°F.
5.
In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
6.
While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
7.
Serve each fillet on a bed of fennel and garnish with fennel fronds.
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