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# Grilled Whole Branzino with Chermoula
- URL: https://news.freshaig.com/grilled-whole-branzino-with-chermoula/
- Published: 2026-07-14T21:38:41.000Z
- Updated: 2026-08-12T00:23:02.000Z
- Description: Discover the wholesome, fresh flavors of this Grilled Whole Branzino with Chermoula recipe, perfect for sharing at the dinner table.
- Author: Ben
- Tags: Recipes, Branzino, Grilling, Gluten-Free, Low-Carb, Paleo, #Import 2026-07-13 18:32

## FreshAIG Quick Facts

- Species: Branzino (Seabass)
- Total Time: 35 minutes
- Diet Type: Gluten-Free, Low-Carb, Paleo

*Preparation Method:* [*Grill*](https://news.freshaig.com/grilling-seafood/)

**Serves:** 2-4 people

## Ingredients

- 2 whole branzino (about 1-1.5 lbs each), cleaned and scaled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 lemon, sliced, plus extra wedges for serving
- For the Chermoula:
- 1 cup fresh cilantro leaves, packed
- 1 cup fresh flat-leaf parsley, packed
- 3 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil

## Instructions

1. [Preheat your grill](https://news.freshaig.com/grilling-seafood/) to medium-high heat (about 400°F). Make sure the grates are clean and well-oiled to prevent sticking.
2. Prepare the chermoula by combining the cilantro, parsley, garlic, cumin, coriander, paprika, and lemon juice in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil until a smooth sauce forms. Set aside.
3. Pat the whole [branzino](https://news.freshaig.com/tag/branzino/) dry with paper towels. Score the skin of the fish 3-4 times on each side. Rub the outside and inside cavity of each fish with olive oil, then season generously with salt and pepper.
4. Stuff the cavity of each fish with the lemon slices.
5. Place the branzino on the preheated grill. Cook undisturbed for about 5-7 minutes per side, or until the skin is blistered and crisp, and the flesh flakes easily with a fork (internal temperature should reach 145°F).
6. Carefully transfer the grilled fish to a serving platter. Drizzle generously with the prepared chermoula sauce and serve immediately with extra lemon wedges.