Bandera Bronzini with Charmoula
This grilling recipe brings out the natural taste of the authentic Spanish sea bass.
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Cooking tools:
- Food processor
- Fish basket
- Kitchen scale
- Kitchen shears
- Baking dish
- Mixing bowl
- Grill
- Grill grate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Pastry brush
- Spatula
- Metal skewer
- Serving platter
- Plate
- Plastic wrap
- Aluminum foil
- Kitchen towel
- Tongs
Ingredients
- 2 x 2 lb whole sea bass, scaled and gutted, gills and fins removed
- 5 garlic cloves, halved
- 2 tbsp fresh lemon juice
- 2 heaping tsp paprika
- 1 tsp cumin seeds, toasted and ground
- 1 ½ cups fresh cilantro, coarsely chopped
- ½ cup fresh parsley leaves, coarsely chopped
- ¼ cup olive oil
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