Whole Sea Bass with Chermoula

Whole Sea Bass with Chermoula

  • Time 31minutes
  • Serves 6
  • Difficulty Easy


1 whole sea bass (1-1.5kg)

50g coriander

30g parsley

2 cloves garlic

1 lemon

100ml olive oil

½ tsp smoked paprika

½ tsp cumin

1 green chilli


To make the chermoula first zest the lemon. Add to the coriander, parsley, olive oil, garlic, cumin, paprika and chilli.

Blend until smooth in a food processor.

Score the skin of the sea bass on both sides, season with salt. Rub a little of the chermoula into the fish, saving the rest to serve.

Slice the lemon and stuff the cavity of the fish, then grill for 8 mins either side, turning regularly

Serve the fish with the rest of the chermoula paste.

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