It may be a little hard to pronounce, but it's definitely delicious!
Stuff the branzinos with a mint sprig and lemon peel strips and chill for 1-2 hours.
Drizzle the olive oil over the fish and coat entire fish.
Sprinkle salt and pepper over the fish.
In a food processor or blender, combine the cilantro, parsley, mint leaves, cumin, smoked paprika, coriander, and garlic cloves and chop. Add the olive oil, lemon juice, and salt and process.
Place fish over direct heat on a grill for 4-5 minutes on each side with the vent closed. Top with 1 1/2 tbsp of Chermoula and grill for 7-9 minutes more with the vent open. Serve on top a thin layer of Chermoula on a plate.