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Broiled Sea Bream with Moroccan Lemons
This recipe works with any whole fish that is small enough to fit under the broiler. You can use 2 small fish like bream and trout or one larger fish like black bass and small red snapper. Timing will vary based on the thickness of your fish. Plan on 10 minutes total cooking time for a fish that is 1 inch thick. Pine nuts are optional, so don't hesitate to make this dish if you don't have them. You can also substitute scallions and parsley with any other herbs that you have on hand.
Serves 2
Ingredients Directions
2 Tbsp pine nuts
Toast Pine Nuts:
Heat a skillet over medium heat. When the skillet is hot, add pine nuts and toast for 5 minutes shaking the pan often until golden brown. Set aside.

1/4 Preserved Lemon
(or zest of 1 fresh lemon)
1 scallion thinly sliced
2 Tbsp chopped parsley
1 garlic clove, mashed
2 Tbsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
Marinade and Broil Sea Bream:
Preheat the broiler.
Slice a quarter of Moroccan Lemon crosswise into paper thin slices. In a non-reactive container, mix sliced lemon with scallions, parsley, garlic, olive oil, salt, and pepper.

2 sea breams (about 1 Lb each), scaled, gutted, gills and fins removed.
Wrap a broiler pan in aluminum foil. Rinse the fish and dry well with paper towels. Spread the lemon herb mixture on both sides of the fish and place the fish into the broiler pan. Broil 5 minutes. Flip with a spatula, and broil 5 more minutes.

2 Tbsp butter
1 tsp lemon juice
1/4 tsp kosher salt
Lemon Butter:
Melt the butter in a small saucepan over medium heat. When the butter is melted, take off heat, add lemon juice, and salt.
Place the fish onto warm plates. Pour lemon butter over it, and sprinkle it with toasted pine nuts.


Copyright 2004, Yelena Malyutin Rennie. All rights reserved.