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Pan Seared Branzino with a Chermoula Drizzle

Serves:

4

VIDEO

ABOUT THE RECIPE

This is a dish where you wonder…do I need a bigger chef hat. The answer is a
resounding yes little chef, not only will this Moroccan concoction bring culinary growth
and rapture to tonight’s dinner but you just discovered a new dressing you can apply to
people you don’t like…it really does make them more palatable.

Ingredients

For the Branzino


  • 4 Branzino fillets skin on and scaled with pin bones removed 6 to 8 ounces each: You can use any mild firm white fillet for this including Porgies, Sheephead, Red Snapper or Grouper


  • Salt and Pepper


  • 2 tablespoons olive oil


  • 1 teaspoon of finely grated lemon zest


  • Fresh chopped flat-leaf parsley for garnish


For the Chermoula Sauce


  • ¾ cup olive oil


  • ½ cup each flat-leaf parsley leaves


  • ½ cup of Cilantro leaves


  • 1/3 cup fresh lemon juice…thank Cod for your Metro free lemon program


  • 4 cloves of garlic


  • 1 teaspoon ground cumin


  • 1 teaspoon smoked paprika


  • ¾ teaspoon salt


  • 1 pinch of red pepper flakes


Preparation

To make the chermoula sauce combine the olive oil, parsley, cilantro, lemon juice, garlic,

cumin, paprika, salt, and crushed red pepper flakes in a food processor or blender and

whizz to form a coarse paste; season to taste with salt and pepper and set aside.

Next Season the Branzino fillets on both sides with salt and pepper. Let the fish sit out at

room temperature for 10 to 15 minutes.

Heat the 2 tablespoons of olive oil in a large non-stick pan over medium-high heat.

When the oil is very hot, add the fillets to the skillet, skin side down, and brown nicely

for about 2 to 3 minutes. Flip the fish and cook for another 3 minutes or until the fish is

just opaque when fork tested.

To serve, transfer the fillets to four very deserving plates and spoon a couple of

tablespoons of chermoula over each fillet. Garnish the plates with the lemon zest and

chopped parsley. Don’t worry that you have some leftover chermoula, it lasts for at least

2 days and as I stated earlier you can apply it when giving deep tissue massages or that

chicken sandwich, you’re having for lunch tomorrow…yes, I eat chicken as well.

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