Dinner
Whole Roasted Branzino with Chermoula, Green Olives & Charred Lemon
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.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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