Roasted Branzino with Chermoula

Roasted Branzino with Chermoula

1 branzino, butterflied, head removed and collar removed, scales removed

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.