Roasted Branzino with Chermoula
1 branzino, butterflied, head removed and collar removed, scales removed
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kosher salt, to taste
freshly ground black pepper, to taste
Green Chermoula:
1 tablespoon cumin seed, toasted
1 tablespoon coriander seed, toasted
3 cups cilantro leaves and tender stems
3 cups Italian parsley leaves
1 tablespoon fresh ginger, peeled, julienned
1 tablespoon fresh thyme leaves
1-1¼ cups olive oil
1 tablespoon lemon zest
1 teaspoon Aleppo chili flakes
1 teaspoon kosher salt
Combine in a food processor, mix.
Preheat your oven to 400˚F. Place a roasting rack over a rimmed baking sheet and spray with nonstick cooking spray. Place the fish on the roasting rack and drizzle both sides with olive oil and season with salt and pepper. Spread a little chermoula down on the flesh of the fish. Arrange, the fish flesh side up and roast until the fish is golden brown and cooked through, approximately 8-10 minutes. Serve with additional chermoula on the side. We served our roasted branzino over rice pilaf tossed with fresh herbs and pot-wine-soaked cherries.