Directions
Step 1
Make the chermoula: To a meals processor, add the oil, lemon juice, paprika, cumin, garlic, bell pepper, cilantro, and parsley, and purée. Season to style with salt and black pepper, and put aside.
Step 2
Cook dinner the fish: Place a rack within the middle of the oven and preheat to 350°F. Preheat a baking sheet. Reduce two items of parchment massive sufficient to suit a whole fish, then fold every parchment in half. Utilizing a pointy knife, lower three diagonal, parallel slashes crosswise into the pores and skin of every fish. Season with salt and black pepper. Place one fish on every parchment, divide the lemon and bay leaves evenly, and prime every fish with 1 tablespoon of chermoula. Fold the perimeters of the parchment to seal, then prepare the packets in a single layer on the preheated baking sheet. Bake till the fish is cooked via, 18–25 minutes.
Step 3
Make the farofa: In a medium skillet over medium-high warmth, soften the butter. Add the onion and cook dinner, stirring sometimes, till smooth however not coloured, 5 minutes. Add the manioc flour, flip the warmth to medium, and cook dinner, stirring repeatedly, till the flour is dry and toasted, 5 minutes. Take away from the warmth and permit to chill barely, then stir within the parsley and lemon zest. Season to style with salt and preserve heat.
Step 4
Place every parchment packet on a plate. Unwrap and serve with the farofa, remaining chermoula, and extra lemon slices.
