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Perfect Grilled Whole Branzino Recipe with Easy Zesty Chermoula Sauce

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A quick and easy grilled whole branzino recipe featuring a vibrant, herbaceous North African-inspired chermoula sauce. Perfect for outdoor gatherings and packed with bold, fresh flavors.

Ingredients

Scale
  • 1 to 1.5 pounds whole branzino (European sea bass), fresh
  • 3 tablespoons extra virgin olive oil, divided
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped (or substitute fresh basil)
  • 3–4 garlic cloves, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon red chili flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: lemon wedges and extra fresh herbs

Instructions

  1. Rinse the whole branzino under cold water and pat dry with paper towels. Using a sharp knife, make 2-3 diagonal slashes on each side of the fish. Season the inside cavity and outer skin generously with salt and pepper.
  2. In a mixing bowl, combine chopped parsley, cilantro, minced garlic, smoked paprika, ground cumin, lemon juice, red chili flakes (if using), and about 3 tablespoons of olive oil. Stir well until evenly mixed. Taste and adjust salt or lemon juice as needed.
  3. Brush the outside and inside cavity of the branzino generously with the chermoula sauce. Let it marinate for 15 minutes if time allows, or grill immediately.
  4. Preheat the grill to medium-high heat (about 400°F). If using charcoal, wait until coals are covered with white ash. Oil the grill grates thoroughly to prevent sticking.
  5. Place the branzino directly on the grill grates. Cook for about 5-6 minutes per side, flipping gently with a fish spatula. The skin should crisp and the flesh should be opaque and flake easily.
  6. Remove the fish carefully to a serving platter. Spoon any remaining chermoula sauce over the top and garnish with lemon wedges and extra herbs. Let rest for 5 minutes before serving.

Notes

Oil the grill grates thoroughly to prevent sticking. Score the fish to help marinade penetration and prevent skin curling. Use a fish spatula and flip gently once. If fish sticks, wait a little longer before flipping. Rest fish after grilling to redistribute juices. Can pan-roast in a cast-iron skillet if no grill is available.

Nutrition

Keywords: grilled branzino, chermoula sauce, whole fish recipe, Mediterranean seafood, easy grilled fish, healthy seafood, outdoor grilling, quick dinner

Find it online: https://chrisfeasts.com/perfect-grilled-whole-branzino-recipe-with-easy-zesty-chermoula-sauce/