Moroccan Broiled Whole Bass Recipe

Serves/Makes: 4 - 6


  • 1 whole striped bass (sea bass or red snapper) weighing about 4 pounds, cleaned, head and tail intact
  • 2 cloves garlic
  • 1 bunch fresh coriander
  • Juice of 1 lemon or lime
  • 2 tablespoons vinegar
  • 1 tablespoon paprika
  • 1/2 teaspoon crushed chili
  • 1 tablespoon cumin
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 lemon, cut in wedges, for garnish
How to cook Moroccan Broiled Whole Bass:
  • Reserving a few sprigs of coriander for garnishing, combine all the ingredients except the fish in an electric blender and mix until smooth. With a sharp knife, make three slashes in the skin.
  • Smear the mixture in the fish cavity and over the skin. Leave to marinate at room temperature for about 2 hours.
  • Broil the marinated fish for about 10 minutes on each side, depending on the thickness of the fish.
  • Arrange the Moroccan Broiled Whole Bass on a serving platter, garnish with coriander and lemon wedges.

This recipe for Moroccan Broiled Whole Bass serves/makes: 4 - 6

The Moroccan Broiled Whole Bass recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: African (more African recipes)

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