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Ingredients

Directions

  • Heat broiler. In a mini chopper, pulse to roughly chop parsley, cilantro and garlic. Transfer to a small bowl. Pulse olives to chop. Add to the small bowl with next 5 ingredients, 1/8 tsp salt and 1/3 cup oil. Stir.

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  • Place fish on a foil-lined sheet and season with 1/8 tsp salt. Brush with 1 tbsp oil. Broil 4 inches from heat for 6 minutes, until cooked through. Serve with a spoonful of chermoula on top.

Nutrition Facts

357 calories; 28 g total fat; 291 mg sodium. 3 g carbohydrates; 24 g protein;

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