Whole Roast Sea Bass with Chermoula and Fennel
Two whole sea bass stuffed and rubbed with chermoula, roasted on a bed of fennel and tomatoes until the flesh is silky.
Made with Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.79 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the fennel and tomatoes with 1 tablespoon of the olive oil and the salt on a large roasting tray. Roast for 15 minutes.
15 min - 2
Pat the fish dry and slash the flesh 3 times on each side, cutting right to the bone. Rub about two thirds of your ready made chermoula (see the base recipe) into the slashes and inside the cavities. Tuck the lemon slices into the cavities.
- 3
Move the vegetables aside and place the fish on the tray. Drizzle with the remaining oil.
- 4
Roast for 20 to 25 minutes until the flesh flakes easily from the bone and the eyes turn white.
23 min - 5
Rest for 3 minutes. Lift the fish onto a platter, with the roast fennel and tomatoes alongside.
- 6
Spoon over the remaining chermoula and serve. Warn everyone to look out for fine bones.
Tips
- Ask your fishmonger to gut and scale the fish. Slashing the flesh helps the chermoula get in and helps it cook evenly.
- Check by easing a knife into the thickest part by the backbone. The flesh should be opaque and flake easily.
- Fillets cook in 10 to 12 minutes, if you prefer to avoid bones.
Storing and freezing
Eat on the day. Keep leftover cooked fish in the fridge for up to 1 day and flake into salads, or reheat gently until steaming hot all the way through.
Questions
Can I use sea bream instead?
Yes. Sea bream of the same size cooks for the same time. Rainbow trout also works.
How do I know when the fish is cooked?
The flesh turns opaque and pulls easily away from the backbone, and the dorsal fin comes out easily. A probe thermometer should read 63C at the thickest part.
Can I cook it on the barbecue?
Yes. Cook over medium heat for 8 to 10 minutes per side in a hinged fish basket.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
