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Samak Meshwi bi Chermoula

Name: Samak Meshwi bi Chermoula
Prep time: 13 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 2 small fish, about 350 g each whole sea bass, cleaned and scaled; 5 g fine sea salt; 2 g black pepper; 10 ml olive oil; 20 g fresh cilantro, roughly chopped; 20 g fresh parsley, roughly chopped; 4 cloves, 16 g garlic cloves; from 1 lemon lemon zest; 30 ml lemon juice; 4 g ground cumin; 2 g ground coriander; 2 g Aleppo pepper or mild chili flakes; 30 ml olive oil; 3 g fine sea salt; 1 lemon lemon, cut into wedges; 5 g fresh parsley leaves

This dish pairs smoky, crisp-skinned sea bass with a bright green herb chermoula full of garlic, lemon, cumin, and gentle chili heat. The fish stays juicy and delicate, while the marinade doubles as a fresh finishing sauce that makes every bite sharp, savory, and aromatic.

30 min

2 servings

417 kcal

Lebanese

Ingredients

For the fish

2 small fish, about 350 g eachwhole sea bass, cleaned and scaled
5 gfine sea salt
2 gblack pepper
10 mlolive oil

For the chermoula

20 gfresh cilantro, roughly chopped
20 gfresh parsley, roughly chopped
4 cloves, 16 ggarlic cloves
from 1 lemonlemon zest
30 mllemon juice
4 gground cumin
2 gground coriander
2 gAleppo pepper or mild chili flakes
30 mlolive oil
3 gfine sea salt

To serve

1 lemonlemon, cut into wedges
5 gfresh parsley leaves

Instructions

1
Preheat a grill or grill pan over medium-high heat. Pat the sea bass very dry inside and out, then make 2 diagonal slashes on each side to help the marinade penetrate and to promote even cooking.
2
Make the chermoula: in a mortar and pestle or small food processor, combine the cilantro, parsley, garlic, lemon zest, lemon juice, cumin, coriander, Aleppo pepper, olive oil, and salt. Pound or pulse to a coarse paste; it should be spoonable, not watery. If blending, stop before it becomes completely smooth so the herbs stay vibrant.
3
Season the fish inside and out with the salt and black pepper. Rub about two-thirds of the chermoula all over the fish, including inside the cavity and into the slashes. Let stand for 10 minutes at room temperature while the grill finishes heating. Reserve the remaining chermoula for serving.
4
Brush the grill grates or grill pan lightly with olive oil. Grill the fish for 5 to 6 minutes on the first side without moving them much, until the skin releases easily and has good char marks. Turn carefully and grill 4 to 5 minutes on the second side. The fish is done when the flesh at the thickest part is opaque and flakes easily, or reaches about 63°C near the bone.
5
Transfer the fish to a platter and rest for 2 minutes so the juices settle. Spoon over the reserved chermoula, scatter with parsley leaves, and serve immediately with lemon wedges for squeezing.

Nutrition per serving

417 kcal

Calories

38g

Protein

Carbs

27g

Fat

Fiber

Notes

•If using one larger sea bass instead of two small fish, increase grilling time by 2 to 4 minutes total and check doneness at the backbone.
•A very hot, well-oiled grill helps prevent the delicate skin from sticking.
•You can also cook this under a hot broiler; place the fish 10 to 12 cm from the heat and turn once halfway through cooking.
•Serve with grilled vegetables or a cucumber-herb salad to keep the meal fully paleo.

Background

Grilled fish is a beloved part of the Levantine coastal table, where fresh catch is often seasoned simply and cooked over charcoal. Chermoula is more strongly associated with North Africa, but herb-, garlic-, and citrus-based marinades are common across the eastern Mediterranean, and this style fits naturally into Lebanese grilling traditions.

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