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Shared by Eden Grinshpan

Sea Bass With Chermoula

Yield: 8 servingsTime: 45min

Sea Bass With Chermoula

Yield: 8 servingsTime: 45min

This recipe was shared by Eden Grinshpan. Read more about her family in "Eden Grinshpan Brings Israel’s Flavors Home to Williamsburg" and try her recipes for watermelon and Bulgarian cheese salad, asparagus with preserved lemon and herbs, and matbucha.


For the fish:

  • 8 fillets Mediterranean sea bass, skin removed
  • 3 tablespoons chermoula
  • 2 lemons

For the chermoula:

  • 4 garlic cloves, peeled
  • 2 teaspoons coriander seeds, toasted
  • 2 teaspoons cumin seeds, toasted
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons Aleppo pepper
  • 1 cup fresh parsley
  • ¾ cup extra virgin olive oil
Main CoursesKosher for PassoverGluten FreePareveNorth AmericaMiddle East


  • Step 1

    Preheat the oven to 425°F.

  • Step 2

    Place the garlic, coriander seeds, cumin seeds, turmeric, paprika, Aleppo pepper, parsley and extra virgin olive oil in a blender and process until smooth.

  • Step 3

    Rub the sea bass fillets with chermoula. Place a 2-foot sheet of parchment paper on a work surface and fold in half lengthwise. Arrange 4 of the sea bass fillets along one edge of the seam. Fold the parchment over the fillets and fold the edges in to crimp and seal one large pouch around the fish. Repeat with a second sheet of parchment and the remaining 4 fillets. Carefully transfer the pouches to a rimmed baking sheet. Bake until fish is cooked through and flakey, about 10-12 minutes.

  • Step 4

    Remove from the oven and carefully open the parchment pouches (be careful of the steam). Serve immediately with lemon wedges.