Gemfish in Chermoula Marinade Recipe



SpotX Wild Foods Recipe from Henry Scott
Prep:12 hours Cook:4 minutes Difficulty:1

  • 1 tablespoon of olive oil.
  • 4 flounder or sole fillets.
  • Juice and zest of 1 orange.
  • Juice of 1 lemon.
  • 2 tablespoons chopped fresh chives.
  • ½ teaspoon salt.
  • A pinch of white pepper.
  • Heat oil in a large frying pan over a medium heat.
  • Place fish in the pan and sprinkle with orange and lemon juices.
  • Cook for 5-7 minutes, until fish flakes easily when tested with fork.
  • Sprinkle with orange zest, chives, salt and pepper.





Gemfish When you are fishing in deep water for more desirable species such as hapuku and bass, those tentative bites you sometimes feel are quite often gemfish. Having hauled these fish out of the depths, you might be quite disappointed, but gemfish can make for a tasty meal if prepared properly.


Often wrongly identified as hake, gemfish are good eating if looked after and treated with the same respect you would hapuku and the like. They have an oily flesh that makes them particularly good as fodder for the smoker. Some say smoked gemfish is as good as it gets.
It is also a good species for cooking in a number of conventional ways and can be fried, steamed, baked and barbecued. Gemfish’s strong flavour and firm texture makes it ideal for Asian and Mediterranean-style dishes as it can withstand strong, bold flavours.
It is filleted the same way you would a kingfish or a trumpeter. The stomach cavity contains an off-putting yellow, bile-like liquid, which it pays to keep away from the flesh.



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