Photo by: Colin Campbell

Whole black bream with pine nuts and lemon

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2 medium black bream (or bass), scaled and gutted

For the marinade:
100ml olive oil, plus extra to drizzle over the fish
75ml lemon juice
3 tbsp paprika
1½ tsp cayenne pepper
4 garlic cloves, crushed
1 tbsp coarse sea salt

For the stuffing:
150g short grain rice
150ml water
2 garlic cloves, crushed
½ medium onion, finely chopped
1 celery stick, finely chopped
½ preserved lemon, flesh only, finely chopped
60g toasted pine nuts
½ tsp cinnamon
½ tsp allspice
½ tsp paprika
½ tsp coarse sea salt

For the potatoes:
6 medium desirée potatoes
2 medium lemons, thinly sliced, pips removed
Lemon wedges (optional), to garnish

The inspiration for this comes from Aromas Of Aleppo, by Poopa Dweck, which is both a fascinating cookbook and a rich historical document. Serves four.


Put the fish in a long container. Whisk together the marinade ingredients, pour over the fish and leave for at least 30 minutes and up to two hours.
Meanwhile, make the stuffing. Put the rice and water in a small saucepan and simmer, covered, on very low heat for 10 minutes - the rice should almost cook through. Let it cool down a little, then mix with the remaining stuffing ingredients. Set aside.
Preheat the oven to 220C/425F/gas mark 7. Peel the potatoes and cut into 0.5cm thick slices. Put in a saucepan, cover with water and boil for about six minutes, to soften. Drain, refresh under cold water and leave to dry.
Lift the fish from its marinade and transfer to a plate. Put the cooked potatoes and slices of lemon into the marinade, toss gently to coat, then spread evenly inside a roasting tray that's large enough to accommodate the fish. Bake for 12 minutes, until the potatoes begin to take on some colour or the lemon starts to dry out.
In the meantime, fill the fish with the stuffing. Lay this on top of the hot potatoes, drizzle with oil and sprinkle a couple of tablespoons of water over the potatoes. Turn down the oven to 200C/400F/gas mark 6. Cover the tray with aluminium foil, then return to the oven for 30 minutes. Remove the foil and cook for five to 15 minutes more, depending on the size of the fish. It's done when the stuffing is hot and the fish flesh bounces back when you press it.
Serve straight from the tray, with extra lemon wedges, if you wish, though it's pretty lemony as it is.

Perfect with

  1. Allspice (pimento)

    Sweet and mellow, this must-have spice is an Ottolenghi favourite

    Allspice (pimento)

  2. Pine nuts

    These elegant and longer-than-usual nuts are for sprinkling and showcasing

    Pine nuts


{based on 2 reviews}

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  • Recipes Delicious
    (03/05/2016) Couldn't get Sea Bream or Bass so used a single 1kg Snapper. Worked beautifully apart from the fact that the body cavity was only large enough to accommodate 1/3 of the stuffing. I put some stuffing under the fish during cooking and froze the about 50% left over in a ziploc for the next time. The flavours were exquisite. I might diall back the preserved lemon a bit the next time (maybe use only 1/4?) as I thought it was slightly too full flavored but perhaps I need to get used to it. It's going to be a regular family meal as (for Ottolenghi) it's relatively easy to prepare.
  • Recipes A succulent fish feast with deep lemony flavour and an amazing scent
    (06/01/2015) I prepared this divine dish for the Christmas Eve dinner, for myself and my fish loving boyfriend. I could not find a black bream, but managed to buy an ultra fresh sea bass at the Billingsgate Market and am happy to report it worked so well!

    The rice filling provided a rich, yet sublime taste to the otherwise delicate flesh of the bass, while the finely sliced potatoes got wonderfully infused with the juices of lemons.

    I think the secret of this recipe is to use great quality ingredients, particularly pine nuts, allspice and preserved lemons. If done well, it can be such a feast, providing incredible sensations both to the eyes and the palate, that it would be a crime to compromise on quality for the sake of saving few pounds.

    It was the first fish recipe of Yotam Ottolenghi that I have ever tested, though certainly not the last one!

    Thank you so much for this inspiration Mr Ottolenghi, I deeply appreciate your creativity and impreccable taste!