A Taste of Moroccan Summer in London – Zayane’s Recipe for Grilled Sea Bream

In July, the average temperature in Morocco is 29 degrees Celsius. Pretty hot, right? Very! And yet this lofty figure depicts reality rather misleadingly. Indeed, if we were able to feel the relative chill of 29 degrees, the Moroccan summer would be a lot more bearable, but – alas – this number is only lowered by the still excruciatingly hot night-time heat of 21 degrees Celsius! As we go about our business on an average day in July in Morocco we wouldn’t even be slightly surprised to see the thermometer hit as high as 37 degrees or beyond.

How do we survive? Well, with grace, panache, defiance… and whole lot of amazing food and drink!

Yes, as the way in which we respond to most things in Morocco, the adversity with which the summer heat presents us is wrestled into submission through some of our cuisine’s best dishes As such, Joe and I wanted to give London a whiff and a taste of the amazing summer food we enjoy in Morocco on our new dinner menu that is filled to the brim with a range of deeply satisfying warm weather dishes. Chief among which is no doubt our grilled sea bream that will take your palate on a Moroccan beach holiday – though you may have to use your imagination with the heat!

Grilled Sea Bream

Our new scrumptious grilled sea bream dish evokes the Moroccan summer for me like none other as my family and I commonly enjoyed it on the hottest days whilst I was a youngster. Fresh off the barbecue its tempting seawater, charcoal and Moroccan-spiced fragrance would hit our noses. After much anticipation when the sea bream was finally served, the delicate, soft and crispy fish would melt in our mouths as the appetising flavour of the subtlety spiced Sharmoula marinade and ginger would permeate our palates. Like all Moroccan meals, my family and I would feast on sea bream in the most convivial style with a range of refreshing side dishes and salads spread across the table to enjoy it with, including sliced tomatoes sprinkled with olive oil and sea salt, red onions, braised lentils, Moroccan potato salad, julienned roasted peppers and couscous.

To cool us off we’d wash down the deliciousness with our famous fruit juices and mocktails.


At Zayane we have put this slice of Moroccan sunshine on a plate for you to enjoy in London.

We will barbecue a freshly caught sea bream to perfection and serve it to you with the same tasty side salads with which my family and I enjoyed it in my youth to give you an absolutely stunning plate of Moroccan summer food.  You can savour it with on of our delicious mocktailsif you want to dine in exquisite Moroccan style – or you can throw caution to the wind and pair it with a glass of our crisp French Sauvignon Blanc!

So, join us at Zayane to try our yummy sea bream…

But wouldn’t it be unfair to serve this amazing Moroccan summer food at Zayane and leave you stuck with bland and banal burgers and sausages for your own Summer BBQs?

Courtesy of my recipe for our grilled sea bream dish you can now wow your taste buds and impress your friends by barbecuing it yourself at home. And yet, truth be told, this dish is so amazing you’ll want to cook it even in the dead of winter. The good news is that you can prepare this delectable recipe in a tagine or even a standard oven no matter the weather or season!

Enjoy and please don’t forget to share with me your pics of your cookery attempts on Instagramand Twitter!


Zayane’s Recipe for Grilled Sea Bream



    • 1 tbsp chopped parsley
    • 1 tbsp chopped coriander
    • 2 tsp cumin
    • 1 tsp paprika
    • A pinch of cayenne pepper (optional)
    • 1 garlic clove
    • 1 tbsp olive oil
    • 2 tbsp freshly squeezed lemon juice


  • For the Fish
    • 1 sea bream deboned and cleaned, head on
    • A few slices of fresh ginger
    • 2 lemon slices
    • 1 tbsp Sharmoula



  1. Mix all the Sharmoula ingredients together in a bowl until an herb/spice paste forms. Can be kept in the fridge up to one week.
  2. Take 1 tablespoon of Sharmoula and cover the sea bream at least 1 hour before cooking.
  3. Place the ginger and the slices of lemon inside the fish and cook on the BBQ for 2 minutes on each side.
  4. Serve and enjoy!


Recipe Tip: Sharmoula can be used enliven your previously boring BBQ food, including chicken, steak, burgers and even tofu and vegetables!



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