Grey mullet with chermoula

Make this Moroccan marinade recip to coat a whole grey mullet for an impressive dinner
By Valentine Warner
Grey mullet with chermoula
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 large or two smaller whole grey mullet, scaled and cleaned

For the chermoula

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried red chilli flakes
  • 4 cm ginger, peeled and finely diced
  • 3 cloves garlic, finely diced
  • 1 large handful coriander leaves, finely chopped
  • 1 small handful mint, (optional)
  • 1 very small red onion, grated
  • 3 tbsp olive oil
  • 1/2 lemon, juice only
  • 1 large or two smaller whole grey mullet, scaled and cleaned


1. First make the chermoula paste. Using a mortar and pestle, grind the cumin, coriander seeds and chilli flakes to a coarse powder.

2. Add the ginger, garlic and coriander leaves, followed by the grated onion salt and freshly ground pepper. Continue pounding until it resembles a paste-like consistency.

3. Add the olive oil and lemon juice and blend into the spice paste.

4. Using a sharp knife, score the mullet on both sides several times. Rub the chermoula into the incisions saving some for the belly cavity. Sprinkle with salt and cook the fish on a barbecue or under a preheated grill for about 10 minutes on each side until the flesh is just cooked and the skin crisp.

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