Grilled Branzino with charmoula & Olive-Preserved Lemon Relish
This elegant Mediterranean dish features tender, flaky grilled branzino (European sea bass) infused with vibrant charmoula marinade — a fragrant blend of herbs, spices, and citrus — served alongside a bright, salty olive and preserved lemon relish. It’s fresh, aromatic, and perfect for a summer meal.
⏱️ Time Overview
Prep Time: 20 minutes
Marinating Time: 30 minutes (optional but recommended)
Cook Time: 10–12 minutes
Total Time: 60 minutes
Ingredients
For the Grilled Branzino:
2 whole branzino (about 1 lb / 450g each), cleaned and scaled
2 tbsp olive oil
Salt and freshly ground black pepper
1 lemon, thinly sliced
Fresh parsley or cilantro sprigs (for stuffing)
For the Charmoula Marinade:
1 cup fresh parsley, chopped
½ cup fresh cilantro, chopped
3 cloves garlic, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp ground coriander
1 tsp red chili flakes (optional)
Juice of 1 lemon
¼ cup olive oil
Salt and pepper, to taste
For the Olive-Preserved Lemon Relish:
½ cup green olives, pitted and roughly chopped
2 tbsp preserved lemon rind, finely chopped (rinsed if very salty)
1 small red onion, finely diced
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Instructions
1. Make the Charmoula Marinade
Combine parsley, cilantro, garlic, cumin, paprika, coriander, chili flakes, lemon juice, olive oil, salt, and pepper in a bowl.
Mix until well blended.
2. Prepare the Branzino
Pat the fish dry and season inside and out with salt and pepper.
Stuff the cavity with lemon slices and herb sprigs.
Rub the outside with the charmoula marinade.
Cover and marinate in the fridge for 30 minutes (optional, but enhances flavor).
3. Make the Olive-Preserved Lemon Relish
In a bowl, mix olives, preserved lemon, red onion, parsley, mint, olive oil, lemon juice, salt, and pepper.
Set aside to let flavors meld.
4. Grill the Branzino
Preheat grill or grill pan to medium-high heat.
Oil the grill grates or pan to prevent sticking.
Grill the fish for about 5–6 minutes per side, until the flesh is opaque and flakes easily with a fork.
Be gentle when flipping to keep the skin intact.
5. Serve
Place grilled branzino on a platter.
Spoon olive-preserved lemon relish over or alongside the fish.
Garnish with extra fresh herbs and lemon wedges.
Notes
If branzino is unavailable, substitute with similar whole white fish like sea bass or snapper.
Preserved lemons add a distinctive tangy, salty flavor — rinse to reduce saltiness if needed.
Grill over medium heat to avoid burning and drying out the fish.
Tips
Use a fish basket or foil for easier flipping on the grill.
To keep skin crispy, avoid moving the fish too soon on the grill.
Charmoula marinade can double as a sauce — reserve some before rubbing the fish.
❓ Frequently asked questions FAQ
Q: Can I bake instead of grill?
A: Yes! Roast at 400°F (200°C) for 15–20 minutes until cooked through.
Q: How do I clean branzino?
A: Ask your fishmonger to clean and scale it, or do it yourself by removing scales with a knife and gutting the fish.
Q: Can I make the relish ahead?
A: Yes, prepare up to 1 day ahead and refrigerate.
Nutrition Facts
Calories: ~350
Protein: 40g
Carbs: 6g
Fat: 18g
Fiber: 1.5g
Sugar: 1g
Sodium: ~600mg