Equipment
* optional
Ingredients
Chermoula Marinade
- 50 g fresh coriander, leaves and tender stems, finely chopped
- 25 g flat-leaf parsley, leaves, finely chopped
- 5 garlic, minced
- 6 g ground cumin
- 8 g sweet paprika
- 4 g ground coriander
- 1 g cayenne pepper
- 20 g preserved lemon peel, finely minced, pulp discarded
- 45 ml fresh lemon juice
- 60 ml extra-virgin olive oil
- 6 g kosher salt
Fish and Vegetable Base
- 1 whole sea bass, scaled, gutted, and gills removed
- 1 yellow onion, peeled and sliced into 5mm rounds
- 1 red bell pepper, stemmed, seeded, and sliced into rings
- 3 roma tomatoes, sliced into 5mm rounds
- 1 lemon, sliced into thin rounds
- 50 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 335 kcal
- Protein
- 29 g
- Carbohydrates
- 17 g
- Fat
- 18 g
- Fiber
- 7 g
- Sodium
- 696 mg
- Saturated Fat
- 3 g
- Potassium
- 951 mg
- Calcium
- 88 mg
- Iron
- 3.0 mg
- Magnesium
- 77 mg
- Phosphorus
- 300 mg
- Zinc
- 0.9 mg
- Vitamin A
- 318 mcg
- Vitamin C
- 114 mg
- Water
- 165 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
In a small mixing bowl or mortar and pestle, combine the chopped fresh coriander, flat-leaf parsley, minced garlic, ground cumin, sweet paprika, ground coriander, cayenne pepper, minced preserved lemon peel, fresh lemon juice, kosher salt, and extra-virgin olive oil until an aromatic paste forms.
Thoroughly pat the whole sea bass dry inside and outside using paper towels to allow the marinade to adhere properly, ensuring you wash your hands, knife, and cutting board immediately after handling raw fish to avoid cross-contamination.
Using a sharp chef's knife, score both sides of the fish with 3 to 4 diagonal slits cut about 1 cm deep toward the spine, spacing them evenly across the thickest parts of the body.
Rub two-thirds of the chermoula over both sides of the whole fish, pressing the mixture into the cut slits, spread the remaining one-third inside the cavity, and allow the fish to marinate on the cutting board for 15 minutes.
Layer the sliced yellow onion, red bell pepper, and roma tomatoes across the base of a large roasting pan, scatter the sliced lemon rounds throughout, pour 50 ml of water into the base to prevent scorching, and place the marinated fish directly on top of the vegetables.
Roast uncovered in the center of the preheated oven at 200°C (400°F) for 25 minutes until the flesh turns opaque and a digital instant-read thermometer inserted into the thickest part of the fish behind the head reaches 63°C (145°F).
Remove the roasting pan from the oven, drape aluminum foil loosely over the top, and allow the fish to rest for 5 minutes so the internal juices equilibrate.
Carefully slide the whole roasted fish and vegetables onto a warm serving platter, spoon the pan juices over the top, and serve warm.
Chef's Notes
- Using both the tender upper stems and leaves of fresh coriander delivers a balanced herbaceous brightness with earthy depth, preventing the marinade from tasting flat.
- Scoring the sea bass down to the backbone serves a dual culinary role: it promotes rapid, uniform heat penetration through the thickest section and allows the chermoula to season the deep muscle tissue.
- Preserved lemon peel provides a fermented, umami-rich citrus salinity that fresh citrus juice cannot match; always scrape away the bitter inner fruit pulp and mince only the yellow rind.
- The vegetable trivet elevates the fish off the direct pan surface, preventing delicate skin from sticking while converting rendering fish juices and aromatic oil into a flavorful sauce.
Storage
Refrigerator: 2 days — Store leftover fish and vegetables together in a sealed airtight glass container at or below 4°C (40°F) within two hours of cooking. Refrigerate within two hours of cooking at 4°C (40°F) or below.
Reheating: Reheat gently in an oven preheated to 150°C (300°F) in a covered baking dish with 30 ml of water for 10 to 12 minutes until an internal temperature of 74°C (165°F) is reached. Check that all cooked leftovers reach 74°C (165°F) throughout before serving; extend the reheating time as necessary.
Troubleshooting
The vegetables scorch or dry out before the whole fish is fully cooked through
Cause: Oven temperature was running excessively hot or the 50 ml water base evaporated too quickly
Fix: Pour 40 ml of warm water or broth into the pan corners immediately, then loosely tent the roasting pan with aluminum foil for the remainder of the roasting time
Prevention: Position the pan precisely in the middle oven rack and ensure water is poured around the perimeter of the vegetable bed
The fish flesh is dry and pulls away in tough clumps
Cause: The fish was cooked beyond the safe internal threshold of 63°C (145°F)
Fix: Generously baste the carved fillets with the accumulated seasoned vegetable pan juices and a drizzle of fresh olive oil before serving
Prevention: Begin probing the thickest part of the dorsal muscle with a digital instant-read thermometer at the 20-minute mark
Cultural Context
Chermoula is an ancient North African marinade and sauce central to the coastal kitchens of Morocco, particularly prominent in fishing ports such as Essaouira, Safi, and Tangier. Traditionally prepared with abundant coriander, garlic, cumin, and olive oil, it was historically employed both to flavor and to protect fresh catches against high heat. In Moroccan cuisine, baking whole fish over a spiced vegetable bed known as tagine de poisson forms an enduring centerpiece for festive family dinners.
