| | FOR CHERMOULA |
| 1/2 | ts | Coriander seeds |
| 12 | | Whole black peppercorns |
| 1/4 | ts | Dried hot red pepper flakes |
| | A large pinch saffron threads; crumbled |
| 1/2 | ts | Coarse salt |
| 1 | ts | Paprika |
| 1 | md | Onion; minced (about 1 |
| | ; cup) |
| 1/3 | c | Finely chopped fresh parsley leaves |
| 2 | tb | Minced preserved lemon peel plus 2 |
| | ; tablespoons preserved lemon juice or |
| | ; fresh lemon juice to taste |
| 2 | tb | Olive oil |
| 2 | tb | Finely chopped fresh coriander |
| 1 | | Garlic clove; minced |
| 6 | | Skinless small fish fillets such as sea; red snapper, or any |
| | ; bass, other firm white |
| | ; lean fish (about 1 |
| | ; 3/4 pounds) |
| 2 | tb | Unsalted butter |
| 1/2 | c | Water |
| 4 | | Fennel bulbs; (about 3 pounds), |
| | ; trimmed and cut |
| | ; lengthwise into |
| | ; thin strips, |
| | ; reserving fronds |
| | ; for garnish if |
| | ; desired |
