Moroccan 20 min

Grilled Whole Fish with Chermoula

Name: Grilled Whole Fish with Chermoula
Total time: 20 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 whole sea bream or branzino (1.5 lb each), scaled and cleaned; 1 cup fresh cilantro; 1/2 cup flat-leaf parsley; 4 cloves garlic; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne; 3 tablespoons olive oil; Juice of 1.5 lemons; Salt and black pepper; Couscous and roasted vegetables for serving

seafoodgluten-freedairy-freepaleohigh-protein

Ingredientsfor 2

340

Cal

46g

Protein

Carbs

16g

Fat

12 whole sea bream or branzino (1.5 lb each), scaled and cleaned
21 cup fresh cilantro
31/2 cup flat-leaf parsley
44 cloves garlic
52 teaspoons cumin
61 teaspoon smoked paprika
71/2 teaspoon cayenne
83 tablespoons olive oil
9Juice of 1.5 lemons
10Salt and black pepper
11Couscous and roasted vegetables for serving

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Instructions

1
Blend cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, lemon juice, and salt into chermoula sauce. Make 3 deep diagonal cuts into each side of the fish. Stuff the cavity with a couple spoonfuls of chermoula and coat the outside of the fish generously.
2
Preheat a grill to high. Oil the grates very well — fish sticks easily. Grill fish for 5–7 minutes per side without moving. The fish is ready to flip when it releases cleanly from the grates.
3
Serve whole on a platter with remaining chermoula drizzled over the top and lemon wedges on the side. The flesh should pull cleanly away from the backbone.