Instructions
Step 1
Make the chermoula: To a food processor, add the oil, lemon juice, paprika, cumin, garlic, bell pepper, cilantro, and parsley, and purée. Season to taste with salt and black pepper, and set aside.
Step 2
Cook the fish: Position a rack in the center of the oven and preheat to 350°F. Preheat a baking sheet. Cut two pieces of parchment large enough to fit an entire fish, then fold each parchment in half. Using a sharp knife, cut three diagonal, parallel slashes crosswise into the skin of each fish. Season with salt and black pepper. Place one fish on each parchment, divide the lemon and bay leaves evenly, and top each fish with 1 tablespoon of chermoula. Fold the sides of the parchment to seal. Arrange the parchment packets in a single layer on the preheated baking sheet and bake until the fish is cooked through, 18–25 minutes.
Step 3
Make the farofa: In a medium pan over medium-high heat, melt the butter. Add the onion and cook until soft but not colored, 5 minutes. Add the manioc flour, turn the heat to medium, and cook, stirring continuously, until the flour is dry and toasted, 5 minutes. Remove from the heat and allow to cool slightly, 8 minutes, then stir in the parsley and lemon zest. Season to taste with salt and keep warm.
Step 4
To serve, place each parchment packet on a plate. Serve with the farofa and remaining chermoula.