Whole grilled BRANZINO WITH chermoula Sauce

Cooking seafood on a fire pit requires some effort, but trust me, it’s worth it.

What you need

6 Servings

. 3 Whole Branzino

. 6 to 8 oz of Chermoula Sauce

. 1 White Onion sliced

. 2 Lemons Sliced

. 2 oz of Micro Rainbow Mix Microgreens

. 1/2 Tsp. Sea Salt

. 1/2 Tsp. Fresh Ground Black Pepper

. 1/4 Cup of Extra Virgin Olive Oil

. On the Vine Red Tomato Bunch

How to make it

Prepare the fire for at least 45 minutes so you’ve got hot coals and low flames.

Combine in a medium bowl all the ingredient for the Chermoula sauce and mix. Set aside until ready to use.

Remove moisture by using a paper towel to pat dry each Branzino to ensure that it has the right flaky texture when it cooks.

Fill cavities of fish with Chermoula sauce, sliced onion, lemons then season with salt and pepper and drizzle some extra virgin olive oil on both side. Place gently in the stainless steel grill basket.

Season on the vine tomato with salt and pepper and drizzle some evoo then put it on top the fire pit with the fish and grill for about 4 t0 5 minutes per side until the skin is crisp.

Serve immediately.