Whole Sea Bass with Chermoula

View Fresh Whole Fish
  • Serves: 6
  • Prep: 30 minutes
  • Cook: 1 minutes
  • 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

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.

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