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Moroccan · Morocco
Atlantic Morocco on a plate — whole fish rubbed with chermoula and blistered over charcoal.
Prépa
25 min
Cuisson
20 min
Portions
4
Difficulté
Medium
Chermoula is Morocco’s green-gold seafood rub: coriander, parsley, garlic, cumin, paprika, lemon, and olive oil. On a whole fish over charcoal it is the coastal classic that connects Casablanca grills to home kitchens.
Choose a firm white fish such as sea bream, sea bass, or a small grouper. After you cook it, compare restaurant versions via our Casablanca and Morocco seafood guides.
Pound or blitz coriander, parsley, garlic, cumin, paprika, chilli, lemon juice, olive oil, and salt into a thick paste. Taste and adjust salt and lemon.
Pat the fish dry. Score both sides deeply. Rub chermoula inside and out, into the slits. Rest 20–40 minutes (not overnight — acid softens the surface).
Cook over medium-hot coals 8–12 minutes per side depending on thickness, until the flesh near the bone is opaque. Use a fish basket if the grill is sticky.
Rest 3 minutes. Spoon over any remaining chermoula thinned with olive oil and lemon. Serve with bread, salad, and lemon wedges.
Au restaurant
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