Dont know if this is popular style in your neck of the woods. Its popular in Morocco & Turkey ,lots of regional variants but heres mine. It can be made as a marinade for baking chicken or fish or tweaked a bit for red meats. I make this version loosen it with a bit of white wine lather it over big chunky fish or chicken & bake it. Im sure you clever types can adapt it to your cooking style.
I bunch flat leaf parsley,1 bunch of cilantro(coriander) 4 cloves garlic,1red onions or = amount shallots ,dried red chilli soaked in hot water for a bit. How much chilli is up to you. Whiz this up roughly in food processer. Then add 1 teaspoon sea salt,1 teaspoon cracked black pepper,1 teaspoon ground coriander seed 2 teaspoons ground cumin 1teaspoon smoked paprika,1 teaspoon tumeric ,1 teaspoon of ground fennel seed. Then juice & zest of 2 lemons or rind of preserved lemon if you have it. Healthy slurp of olive oil. Whiz again. Some people would toast whole spices then grind them, up to you. Mix should be wet so add a little white wine if you like.
I like mine green so I use big bunchs of herbs,you can also add fresh mint if you like or a teaspoon of ras el hanout but I think thats overkill. I bake marlin/swordfish/hapuka in this mix or put it on chicken part through cooking if grilling or at start if baking.It can be used as a dipping sauce but make it a bit thicker & leave out wine. I think it helps to let it sit for a bit before using it. I wouldnt let fish marinade for long. Extra garlic or chilli up to you. It will keep if you put it in a container with a layer of olive oil on top then refigerate. Couple of days no problem. Enjoy