Samak Meshwi bi Chermoula

Nutrition · per serving

Steps

1. 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 small fish, about 350 g each whole sea bass, cleaned and scaled
2. 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.

   20 g fresh cilantro, roughly chopped20 g fresh parsley, roughly chopped4 cloves, 16 g garlic clovesfrom 1 lemon lemon zest30 ml lemon juice4 g ground cumin2 g ground coriander2 g Aleppo pepper or mild chili flakes30 ml olive oil3 g fine sea salt
3. 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.

   2 small fish, about 350 g each whole sea bass, cleaned and scaled5 g fine sea salt2 g black pepper
4. 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.

   2 small fish, about 350 g each whole sea bass, cleaned and scaled10 ml olive oil
5. 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.

   1 lemon lemon, cut into wedges5 g fresh parsley leaves

Origin & History

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.