Moroccan Chermoula Grilled Fish with Roasted Peppers and Potatoes

Why You’ll Love This Recipe

• Punchy, herb-forward chermoula infuses the fish with bright cilantro, parsley, garlic, cumin, and paprika.
• Whole-fish grilling delivers crisp, smoky skin and juicy, tender flesh.
• Complete sheet-pan sides: roasted peppers and golden potatoes soak up the drippings.
• Approachable technique with make-ahead sauce and simple equipment.

Grocery List

• Produce: 1 whole fish (snapper or branzino), cilantro, flat-leaf parsley, garlic, lemons, baby gold potatoes, red bell peppers, red onion (optional)
• Dairy: None
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, ground cumin, sweet paprika, ground coriander (optional), red pepper flakes or cayenne (optional)

Full Ingredients

Chermoula & Fish

• 1 whole red snapper (2 to 2.5 lb) or 2 whole branzino (1 to 1.25 lb each), scaled, gutted, and patted very dry
• 1 cup packed fresh cilantro leaves and tender stems (about 40 g)
• 1/2 cup packed fresh flat-leaf parsley (about 20 g)
• 6 medium garlic cloves
• 1 tbsp finely grated lemon zest
• 3 tbsp fresh lemon juice (from about 1 large lemon)
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander (optional but lovely)
• 1/4 to 1/2 tsp red pepper flakes or 1/8 tsp cayenne (optional, to taste)
• 1/3 cup extra-virgin olive oil
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper
• Lemon wedges or halved lemons, for serving

Roasted Peppers & Potatoes

• 1.5 lb baby gold potatoes, halved
• 2 large red bell peppers, seeded and cut into thick strips
• 1 small red onion, cut into 8 wedges (optional)
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the whole fish

Rinse the fish briefly under cold water if needed, then pat completely dry inside and out with paper towels. Trim any sharp fins with kitchen scissors. Using a sharp knife, score 3 diagonal slashes on each side of the fish, about 1/2 inch deep and 1 inch apart. Lightly season the outside and the cavity with 1/2 tsp kosher salt. Set on a tray.

Step 2: Make the chermoula

In a food processor or blender, combine cilantro, parsley, garlic, lemon zest, lemon juice, cumin, paprika, coriander (if using), red pepper flakes (if using), olive oil, 3/4 tsp kosher salt, and black pepper. Pulse into a thick, spoonable paste—scrape down the sides as needed. Taste and adjust lemon or salt. Transfer 1/3 cup to a small bowl, cover, and refrigerate for serving. Rub the remaining chermoula all over the fish: into the slashes, over the skin, and inside the cavity. Marinate 30 minutes in the refrigerator (or up to 2 hours). Let the fish sit at room temperature for 10 minutes before grilling.

Step 3: Roast the peppers and potatoes

Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the potatoes, peppers, and onion with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread in an even layer, cut sides down for the potatoes. Roast on the middle rack for 25 to 30 minutes, flipping the vegetables once halfway, until the potatoes are deep golden and tender and the peppers are lightly charred at the edges. Keep warm.

Step 4: Preheat and prepare the grill

Heat a gas or charcoal grill to medium-high (about 450°F/232°C). Scrub and oil the grates well to prevent sticking. If you have a fish basket, preheat and oil it, too. Lightly shake excess chermoula from the fish (thick clumps can burn). Lightly oil the skin.

Step 5: Grill the fish until charred and juicy

Place the fish on the grill and cook uncovered for 6 to 8 minutes until the skin is well-marked and the fish releases easily. Carefully flip using two wide spatulas or a fish basket, and grill the second side 5 to 7 minutes more. The fish is done when it flakes easily and reaches 145°F (63°C) at the thickest part. If you prefer carryover cooking, pull at 140°F and rest 5 minutes to finish. For extra flavor, grill halved lemons cut side down during the last 5 minutes.

Step 6: Finish and serve

Transfer the fish to a warm platter. Spoon some of the reserved chermoula over the top (keep the rest for the table). Arrange the roasted peppers and potatoes around the fish. Squeeze over grilled lemon, scatter a few cilantro or parsley leaves, and finish with a pinch of flaky salt. Serve immediately.

Pro Tips

• Dry is key: extra moisture makes fish stick. Pat the fish thoroughly dry before scoring and marinating.
• Score smart: shallow slashes help the chermoula penetrate and speed even cooking without tearing the skin.
• Divide the sauce: always reserve some chermoula before it touches the raw fish for fresh drizzling at the end.
• Use a fish basket or two wide spatulas to turn the fish cleanly and keep the skin intact.
• Grill management: if flare-ups occur, shift the fish to a cooler zone or lower the heat slightly.

Variations

• Oven-Roasted: Bake the marinated fish on a lined sheet at 450°F (232°C) for 14 to 18 minutes (depending on size), then broil 1 to 2 minutes for char.
• Fillet-Friendly: Use 4 skin-on fillets (6 oz each), marinate 15 minutes, and grill 3 to 4 minutes per side.
• Spice Twist: Add 1 to 2 tsp harissa to the chermoula for a smoky kick, or fold in 1 tbsp finely chopped preserved lemon peel for classic North African tang.

Storage & Make-Ahead

Make the chermoula up to 3 days ahead; refrigerate in an airtight jar. Marinate the fish up to 2 hours in advance. Leftover cooked fish and vegetables keep 2 days in the fridge. Reheat gently, covered, in a 300°F (150°C) oven until warmed through, or flake the fish cold into salads or grain bowls. Extra chermoula is great on eggs, chicken, or roasted veggies.

Nutrition (per serving)

Approximate values: 520 calories; 24 g fat; 35 g carbohydrates; 6 g fiber; 36 g protein; 720 mg sodium.