Oven baked sea bream with lemon, asparagus and moroccan sauce Charmoula. Moroccan recipe

sea bream

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is a leaner alternative, while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola is budget-friendly.

Preheat the oven.

Clean the sea bream and pat it dry.

Make the chermoula by blending cumin, coriander seeds, garlic, salt, pepper, olive oil, lemon, and fresh coriander until smooth.

Season the sea bream with salt and pepper inside and out.

Rub the chermoula mixture all over the sea bream, including inside the cavity.

Prepare asparagus and place it on a baking tray.

Place the sea bream on top of the asparagus.

Drizzle with additional olive oil if desired.

Bake in the preheated oven until the fish is cooked through and flakes easily with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens