Ingredients
2lb 1 Steelhead filet deboned
1 lbs. fresh medium shrimp
2 tbsp olive oil
salt and pepper
Chermoula Sauce:
1 large clove garlic (pressed)
1 large handful of parsley (finely chopped)
1 large handful of cilantro (finely chopped)
2 tablespoons olive oil
1 teaspoon salt
1 tbsp Harissa
1 tsp Chermoula
1 tbsp water
3-4 Saffron threads
Vermicelli Filling
6 oz. Chinese vermicelli (bean thread or rice vermicelli)
1 tablespoon Harissa (or to taste)
1 teaspoon Chermoula
tomato sauce (recipe above)
reserved liquids from cooking the seafood
Method
Make the Chermoula Sauce
In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.
Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.
Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.
Cook the shrimp and vermicelli
Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.
Boil some hot water and cook noodles to package directions.
Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.
Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.