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Baked Branzini with Chermoula


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Baked Branzini with Chermoula


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Baked Branzini with Chermoula


  • Ready Time : 0 min




  • 1 large garlic clove, finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 red bell pepper (or use mixed sweet and hot peppers)
  • 4 thick fish filets (branzini, bass, halibut, cod, snapper)
  • 2 tomatoes, cut into chunks
  • black imported olives


Preheat the oven 325 degrees. Combine the garlic, paprika, cumin, cayenne, parsley, cilantro and lemon juice in a small bowl. Add the olive oil gradually, beating it into the other ingredients. Set aside. Remove the stem and seeds from the pepper and cut the pepper into strips. Place the strips on a lightly oiled baking dish. Place the fish on top. Surround the fish with the tomato chunks. Brush the spice mixture the fish and tomatoes. Let marinate for one hour. Cover the baking dish with aluminum foil. Bake for 20 minutes. Raise the oven heat to 400 degrees. Remove the cover, add the olives and bake for another 10 minutes.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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