Whole sea bass with chermoula

  • Serves: 6
  • Time: 30 minutes
  • Difficulty: Easy

Ingredients:

1 whole sea bass (2kg) 

50g coriander

30g parsley

2 cloves garlic

1 lemon

100ml olive oil

½ tsp smoked paprika

½ tsp cumin

1 green chilli

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

2. Blend until smooth in a food processor.

3. 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.

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

5. Serve the fish with the rest of the chermoula paste.