Whole branzino with charmoula on the grill from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 19, 2012

    I was very excited to use my fish grill basket which I think I have used once in 5 years. It was so easy I am now going to do this regularly. The charmoula was very quick and easy, all done in the processor. I made the mistake of tasting some uncooked - I was tasting raw garlic for hours. Next time I will try to marinate the fish for the whole 8 hours to see how much added flavor there is. I only managed to get 3 hours but I thought it was great - lovely crisp flavored skin, tender, moist fish. Very, very good.

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