Moroccan · Main course
Al Hoceima Grilled Sea Bream in Chermoula
On the Mediterranean Rif coast at Al Hoceima, whole sea bream is scored, packed with chermoula and grilled over coals until the skin blisters and the flesh turns sweet and flaky. The clear Alboran waters give exceptional fish, and the northern cooks keep it simple to let the catch speak — just herbs, garlic, lemon and fire.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 whole sea bream, scaled and gutted
- 1 large bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 1 lemon and 5 tbsp olive oil
- 1 preserved lemon, sliced (optional)
- Salt and lemon wedges to serve
Method
- 1
Make the chermoula
Blend the herbs, garlic, cumin, paprika, cayenne, lemon juice, olive oil and salt into a green marinade.
- 2
Score and stuff
Slash the bream three times each side, rub the chermoula into the cuts and cavity and tuck preserved lemon inside if using.
- 3
Marinate
Leave the fish 20 minutes to take on the flavours.
- 4
Grill
Grill over medium-hot charcoal, turning once, for about 8–10 minutes a side until the skin crisps and the flesh flakes at the bone.
- 5
Serve
Serve whole with extra chermoula, lemon and bread.
Chef's tips
- Scoring the fish helps the marinade penetrate and the heat reach the thickest part evenly.
- Use a fish cage or well-oiled grill so you can turn the whole bream without it breaking.
- The fish is done when the flesh at the backbone is opaque and pulls away cleanly.
Frequently asked questions
What is the difference between chermoula and charmoula?
They are two spellings of the same Moroccan herb-and-spice marinade of coriander, garlic, cumin, paprika and lemon; every cook has their own balance.
Can I bake the bream instead?
Yes; roast the stuffed, scored fish at 200°C for about 20–25 minutes. You lose the charcoal smoke but keep the bright chermoula flavour.