Fire-Roasted Whole Seabass with Pomegranate Shatta and Velvet Tarator
When I close my eyes and think of the bustling markets in Tel Aviv, the air is thick with the scent of charcoal smoke and the salty breeze of the Mediterranean. This Fire-Roasted Whole Seabass Mezze is my edible love letter to those chaotic, beautiful shores, blended with the refined techniques I picked up in London kitchens. I still remember the first time I watched a fisherman grill his catch over open embers, serving it simply with whatever herbs and citrus he had on hand. That moment stuck with me. To make this your own, don't be shy with the herbs—remember, more is always the answer! The magic of this dish lies in the texture contrasts: the blistered, crackling skin of the fish against the velvety, garlicky tarator tahini, cut sharply by the bright, fiery kick of pomegranate shatta. And that sizzling Marcona almond-caper butter poured over the top right before serving? Absolute heaven. Serve this family-style in the center of the table, grab some warm flatbread, and let your guests dive in. After all, food this vibrant is meant to be shared generously.
Featured Recipe
Fire-Roasted Whole Seabass Mezze with Sizzling Marcona Almond-Caper Butter & Pomegranate Shatta over Velvet Tarator Tahini
Tender, smoke-infused whole seabass with blistered, crackling skin served family-style as an unforgettable shared appetizer. Set over a garlicky, herbaceous tarator tahini, it is finished with sizzling browned butter studded with Marcona almonds and capers, then cut with bright pomegranate shatta.
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Timeline
Ingredients
- 1 whole fish whole European seabass (branzino)(about 1.5 to 1.75 lbs, scaled, gutted, and gills removed)
- 3 tbsp olive oil(divided; high-quality extra virgin)
- 1.5 tsp kosher salt(divided)
- 0.5 tsp freshly cracked black pepper(divided)
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.75 cup fresh dill(divided; tender sprigs packed)
- 0.5 cup fresh mint(divided; leaves torn)
- 0.75 cup fresh flat-leaf parsley(divided; tender leaves and fine stems)
- 3 cloves garlic(finely grated or pounded to a paste)
- 2 lemons(1 thinly sliced into rounds for grilling/stuffing, 1 juiced for tahini)
- 0.5 cup pure raw sesame tahini(well-stirred Ethiopian or Lebanese tahini preferred)
- 0.5 cup ice water(as needed for emulsifying tahini)
- 3 tbsp unsalted butter(or ghee, or extra virgin olive oil for dairy-free)
- 0.25 cup skinless Marcona almonds(roughly chopped)
- 2 tbsp nonpareil capers(drained and patted dry)
- 1 tsp Urfa biber chili flakes(or Aleppo pepper)
- 1.5 tbsp pomegranate molasses(tart and viscous)
- 1 fresh red bird's eye or serrano chili(very thinly sliced into rounds)
- 0.33 cup fresh pomegranate seeds
- 1 tsp sumac(for finishing)
Instructions
- 1
Ignite a charcoal grill or open-fire pit to medium-high heat with natural hardwood coals pushed to create direct and indirect heat zones, placing a well-oiled grill grate 4 to 5 inches above embers. Pat 1 whole fish completely dry with paper towels inside and out—dry skin is essential for blistered, non-stick fire roasting.
10 min
Tip: If your fish skin has any residual moisture, it will steam and stick to the grill instead of crisping.
- 2
Cut three diagonal slashes on each side of the seabass through the skin down to the bone. Season the cavity and exterior with 1 tbsp olive oil, 1 tsp kosher salt, 0.25 tsp freshly cracked black pepper, 1 tsp ground coriander, and 0.5 tsp ground cumin. Stuff the cavity with half the lemon rounds from 2 lemons, 3 sprigs from 0.75 cup fresh dill, and 4 sprigs from 0.75 cup fresh flat-leaf parsley.
5 min
Tip: Scoring the flesh ensures the fragrant smoke penetrates right down to the spine and keeps cooking even.
- 3
Make the velvet tarator tahini: In a medium bowl, whisk together 0.5 cup pure raw sesame tahini, 3 cloves garlic, the juice of 1 lemon from 2 lemons, and 0.5 tsp kosher salt. It will seize up; gradually drizzle in 0.5 cup ice water whisking continuously until it transforms into a glossy, pale ivory sauce. Stir in 3 tablespoons finely minced herbs from the remaining 0.75 cup fresh flat-leaf parsley and 0.75 cup fresh dill.
7 min
Tip: Ice water creates the silkiest emulsion. Adjust with an extra splash of cold water until it flows like rich heavy cream.
- 4
Mix the pomegranate shatta: In a small bowl, combine 1.5 tbsp pomegranate molasses, 1 tbsp olive oil, 1 fresh red bird's eye or serrano chili, and 0.25 tsp freshly cracked black pepper. Set aside to allow the chili heat to infuse into the sweet-tart syrup.
3 min
Tip: This quick condiment brings brilliant acidity to pierce through the rich oily fish and tahini.
- 5
Brush the preheated grill grates thoroughly with 1 tbsp olive oil. Lay the seasoned seabass over direct hot embers alongside the remaining lemon rounds from 2 lemons. Roast undisturbed for 6 to 7 minutes until the skin is blistered and releases effortlessly from the grates, then carefully flip with two wide spatulas. Cook another 5 to 6 minutes until the flesh flakes to the bone and the internal temperature registers 135°F (57°C). Transfer fish to rest on a board for 3 minutes.
13 min
Tip: Do not rush the flip! If the fish resists, give it another 45 seconds over the coals to form a natural crust.
- 6
While the fish roasts, prepare the sizzling crunch: In a small skillet or cast iron pan set over medium-high heat on the grill edge or stove, melt 3 tbsp unsalted butter. Add 0.25 cup skinless Marcona almonds and 2 tbsp nonpareil capers. Sizzle for 2 to 3 minutes until the butter foams with nutty brown flecks and the almonds turn golden. Remove from heat immediately and swirl in 1 tsp Urfa biber chili flakes so they toast without scorching.
4 min
Tip: Capers pop and become delightfully crisp in the hot fat, lending tiny bursts of salinity.
- 7
Assemble the platter: Swoosh the prepared tarator tahini across a large, wide serving platter. Gently transfer the fire-roasted whole seabass onto the center and arrange the charred grilled lemon rounds alongside. Pour the sizzling almond-caper brown butter directly over the crisp fish skin. Drizzle the pomegranate shatta all around, then shower the entire platter with 0.33 cup fresh pomegranate seeds, the remaining torn 0.5 cup fresh mint, remaining 0.75 cup fresh dill, and a dusting of 1 tsp sumac.
5 min
Tip: Serve immediately with warm flatbreads so guests can pull flakes of smoky fish and swipe through the layered sauces.
Chef's Notes
In coastal Jaffa, an evening always starts with mezze around a whole fire-roasted fish. Serving a whole seabass as an appetizer is about generosity and theater—everyone tears into the smoky, crackling skin with charred lemon and warm pita. If you don't have an open-fire grill or hardwood coals, a charcoal kettle grill or a smoking-hot cast-iron plancha broiler will yield that authentic charred finish.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.