Dinner

Whole Roasted Branzino with Chermoula, Green Olives & Charred Lemon

Name: Whole Roasted Branzino with Chermoula, Green Olives & Charred Lemon
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 1 whole branzino (800g–1 kg), gutted and scaled; 1 cup fresh cilantro leaves; ½ cup fresh parsley leaves; 3 cloves garlic; 2 tbsp fresh lemon juice; 1½ tsp ground cumin; 1 tsp smoked paprika; ¼ tsp cayenne pepper; 6 tbsp olive oil (divided); ½ cup green olives, pitted; 2 lemons, halved; sea salt and cracked pepper; 2 tbsp butter

A whole branzino, gutted and scored, roasted until the skin crackles like parchment and the flesh inside is delicate and moist. Slathered generously with chermoula—a vibrant green paste of cilantro, parsley, garlic, cumin, paprika, and lemon—and studded with buttery green olives. Surrounded by charred lemon halves that have mellowed into sweet-tart caramel. Serve family-style and tear into the fish at the table.

1016cal 83gprotein 16gcarbs 70gfat 18min prep 28min cook 2serves

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