Moroccan · Seafood
Charcoal-Grilled Sea Bream
Whole sea bream, scored and stuffed with a bright chermoula paste, is grilled over charcoal until the skin crisps and blisters, a simple, popular way to prepare the day's catch along Morocco's Atlantic and Mediterranean coasts.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 whole sea bream, scaled and cleaned
- Large bunch coriander and parsley
- 4 garlic cloves
- 1 tsp cumin, 1 tsp paprika
- Juice of 1 lemon and 4 tbsp olive oil
- Salt
Method
- 1
Score the fish
Make three or four diagonal cuts on each side of the fish to help it cook evenly and absorb the marinade.
- 2
Make the chermoula
Blend the herbs, garlic, cumin, paprika, lemon juice, oil and salt into a thick paste.
- 3
Stuff and coat
Pack some chermoula into the fish cavity and rub the rest over the skin and into the scored cuts.
- 4
Rest
Let the fish marinate for 20–30 minutes.
- 5
Grill
Grill over hot charcoal 8–10 minutes per side, until the skin is crisp and charred and the flesh flakes easily.
- 6
Serve
Serve whole with lemon wedges and bread.
Chef's tips
- Scoring the fish helps the marinade penetrate and ensures even cooking through the thickest part.
- Oil the grill grates well beforehand so the fish skin releases cleanly without tearing.
Frequently asked questions
What other fish works well this way?
Sea bass and red mullet are common substitutes prepared the same way along the Moroccan coast.